Carbonyl Iron (Iron, Elemental; Iron Oxide)
		Iron is found, in a healthy body, in the form of metalloproteins, because in exposed or in free form it causes production of free radicals that are generally toxic to cells.  In its "free" form iron binds avidly to virtually all biomolecules so it will adhere nonspecifically to cell membranes, nucleic acids, proteins etc, causing substantial damage.  When, for instance, iron binds with LDL, it oxidizes it, resulting in obstruction. After all, how can something which is the #1 cause of death by poisoning of children under the age of 6, be safe for ingestion, at any dose? Wouldn't it make much more sense to eat iron-rich foods, whose form is natural, and relatively benign?