Interviewer: When we talk about the materials that are used to chelate,
what becomes of those after we ingest a chelated mineral?
Dr. Bortz: So, part of what I mentioned is some may be absorbed intact,
it's not quantifiable. That which comes off, with the iron, gets absorbed
without being chelated, we know some of it comes off, would then be
absorbed as an amino acid, as if you're taking any other protein. That's
part of the nutritive value of having an essential amino acid as part of
the [inaudible] as opposed to something the body couldn't use.
Interviewer: A lot of times when we take supplements they're better
absorbed when we take them with food or with a fat, does that apply as well
with the chelate?
Dr. Bortz: That's an excellent, excellent question. Again, getting back to
the first question that you raised about why it's important to chelate.
First of all, iron in the food source, comes in the ferric form, it's
actually ferric iron, which is oxidized. It's what, when you're driving in
the hills and you see red hilltops or whatever it is, that's from oxidized
iron in the soil. So that's what we use, that's what we take in when we are
ingesting iron from a food source. The only way it can be absorbed is that
there's an enzyme on the luminal side of the intestinal cell, the
intrasite, called ferric reductase and that basically reduces this oxidized
ferric, turns it into ferris, which is now soluble in this low ph
environment and that's how the iron gets absorbed. You need that enzymatic
conversion in order to absorb it. By the way, just from dietary intake, you
can only really absorb about three to three and a half milligrams a day.
That's the dietary. Supplement, we actually give you much bigger doses of
it. And that's why when you're taking either a ferris sulfate, fumerate, or
whatever, the inhibitary phitrates and polyphenals and tannens and what
have you in the stomach, they end up complexing with it and so, that's
going to be with food. So, a lot of people like taking the iron with food
because they get less side effects, but they get much less absorbed because
they're being complexed. So, to get to your question now, and that is
that, therefore, taking an iron supplement that is chelated, doesn't rule
out complexation with some of these inhibitors, but it dramatically reduces
it. In fact, there's several studies that have shown that when you compare
a porridge, for example a corn porridge, it's got a lot of fictates [sp]
fictate rich food stuff, and you add to it ferris sulphate or a ferris
glycate [sp], the amount that's absorbed, from the [inaudible] is about
five fold higher than from the ferris sulphate, which proves that this
chelation helps protect the iron from the complexed and sequestered out of
this bio-available cycle.