Lisa_Perry75
Member
For the benefit of anyone that doesn't have a degree in science here is EDTA
http://t1.gstatic.com/images?q=tbn:...OzCfbU&t=1&usg=__rQbDkuPIio2sRDHhez4Jt3hO_p0=
The M is a metal and can be Iron or magnesium or something.
Darrell, whilst I have the utmost respect for your knowledge and most posts are very very good, but people are asking you to explain it in a basic way and you've gone so technical and in-depth that tbh even I skimmed most of it!
To answer the question I think iron needs to be chelated so it doesn't react to form something that won't dissolve back in.
Analogy:
Imagine a person, if you ate your 2000 calories for the day in one sitting you would have to store some away (as fat but imagine you can't get this energy back) and then the rest of the day you would be hungry. In this case the food would be iron.
I think chelating - which is a posh term for binding really - iron 'eeks' it out so its available in little amounts over a longer period of time.
I hope this explanation helps someones understanding anyway 🙂
http://t1.gstatic.com/images?q=tbn:...OzCfbU&t=1&usg=__rQbDkuPIio2sRDHhez4Jt3hO_p0=
The M is a metal and can be Iron or magnesium or something.
Darrell, whilst I have the utmost respect for your knowledge and most posts are very very good, but people are asking you to explain it in a basic way and you've gone so technical and in-depth that tbh even I skimmed most of it!
To answer the question I think iron needs to be chelated so it doesn't react to form something that won't dissolve back in.
Analogy:
Imagine a person, if you ate your 2000 calories for the day in one sitting you would have to store some away (as fat but imagine you can't get this energy back) and then the rest of the day you would be hungry. In this case the food would be iron.
I think chelating - which is a posh term for binding really - iron 'eeks' it out so its available in little amounts over a longer period of time.
I hope this explanation helps someones understanding anyway 🙂