[sara123]

I am searching for a safe food that can be ingested on a daily basis to drastically reduce iron levels in the body without causing estrogen dominance. It seems all herbs (ie. peppermint, chamomile, oregano, black tea) I have studied so far for this purpose are not recommended for daily consumption in high effective dosages because they cause estrogen dominance. I am blending a vegetable juice everyday (with iceburg and romaine lettuce 8-10 oz, mixed spring salad (aka baby mixed salad 5 oz, shredded red cabbage (3-2 oz), 1 yellow onion, and 1 tablespoon of guacomole). The 5 oz spring mix salad alone is packed with the equivalent of 40% daily recommended Iron. I suspect this is because all the organic sping mixes sold in the supermarkets come from California where there's iron contamination in the soil and earth, thus producing significantly higher than normal iron content in produce. Curiously, I was able to find spring mix with lower iron content levels in Canada. Can any chemists on board here offer any expert advice? Thanks in advance for your help.

[Biopolmonkey]

One thing to consider is limiting the amount of vit C (and maybe A) you consume at the same time as any iron.

Most iron-depleting foods work on inhibiting absorption, rather than removing iron already present within your blood. These foods include things like coffee, dark chocolate, red wine, tofu and whole grains/bran. I think maybe adding a little of each - rather than a huge dose of one thing - would be a nicer solution if it's feasible for you.

I don't know anything about the effect on estrogen, sorry.

[Jorriss]

This is a medical question for a doctor, nutritionist or someone with medical experience. Not Chemists.

[Borek]

Which is why this topic gets locked now.