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Iron toxicity isn't really a thing, uptake is active and tightly controlled in the colon. Copper toxicity on the other hand, when you cook acidic foods for too

Iron toxicity isn't really a thing, uptake is active and tightly controlled in the colon. Copper toxicity on the other hand, when you cook acidic foods for too long in a copper pan, that's a distinct possibility. There's a lesson in that: journals print what people like to read. Everyone with a mild sense of chemistry already knows that you can't prepare tomato sauce or mulled wine in copper vessels, consequently such a paper will be rejected for being plain obvious. Stainless steel on the other hand, that's pleasantly controversial and you can debate about chromium and its oxidation state and essential nature and toxic concentration until the cows come home. That explains the nature of the investigation.

nanomonkey 5y ago
> Iron toxicity isn't really a thing. Haemochromatosis is very much a thing, depending upon your genetics, as there are hereditary traits that will cause some folks to take up iron too readily. As your body doesn't have any means besides blood loss of getting rid of iron, it can ruin your liver and other organs.
Cthulhu_ 5y ago
> Copper toxicity on the other hand, when you cook acidic foods for too long in a copper pan, that's a distinct possibility. I visited a castle once (modern ish) that used to be owned by rich folk who hosted lavish parties, they had a fully equipped French style kitchen, including all copper pans. The tour guide said the cleanup was terrible, especially for things like tomatoes or eggs.