Chelation Process Is
Very Common in Nature
Our human digestive process is a very good
example of how chelation takes place. Digestion and assimilation of foods involves the
chelation of protein substances (amino acids) with minerals for transportation to their
destinations, or in which blood cells latch on to, and thus acquire, iron. Hemoglobin is a
chelate of iron (as is the enzyme catalase, that is used by our bodies to 'switch off' the
free radical activity of hydrogen peroxide). When you eat meat or green vegetables which
contain iron, after the digestive process has released the iron from the food in which it
is bound, it has to be combined (chelated) with amino acids so that it
can be carried through the intestinal mucous membranes into the bloodstream.
If you drink tea with your meal, the tannin
in the tea will chelate with the iron (forming insoluble iron tannate) before it gets
absorbed. In this case, the body does not get any iron from your food. On the other
hand, if we take some foods which are rich in Vitamin C (or take Vitamin C supplement)
with our iron rich meal, the ascorbic acid (or Vitamin C) will chelate with the iron and
enhance and speed its absorption. The iron, once in the bloodstream, is released from the
proteins with which it was chelated for transportation.
Next Topic: What Are The Benefits of Chelation Therapy?