“the natural way to better health”  
Iron Information
Iron Sources
Iron Toxicity
Iron Effects
Iron Test Kit (Reg)
Iron Kit (Reg)
  how to test
Iron Test kit (Sen)
Iron Test kit (Sen)
  how to test
Iron Deficiency
Iron Overload

Other Metals Test
HMT General Test

Other Self-tests
Free Radical Test
Adrenal Function Urine Test
Sulkowitch Urine (Calcium) Test
pH Indicators strips
10-P Urine Analysis

Heavy Metals Detox

Natural Nutritional Products

Practitioner Registration & Log in

Strategic Health Markers
pH Indicator
Free Radicals


Number 26 on the "periodic table" of elements

Tests the presence of ions of iron to a high degree of accuracy to detect contamination in the body and on a wide range of materials in your environment

Iron does not occur in nature in useful metallic form. Iron ore is the term applied to a natural iron-bearing mineral in which the content of iron is sufficient to be commercially usable. Metallic iron, from which steel is derived, must be extracted from iron ore.

Thousands of products having various chemical composition, forms, and sizes are made of iron and steel by casting, forging, and rolling processes. Good plant sources of iron include dried fruits, whole grains (including wholemeal bread), nuts, green leafy vegetables, seeds and pulses. Other foods rich in iron but which are usually eaten in smaller amounts include soya flour, parsley, watercress, black molasses and edible seaweeds. The use of ironware when cooking foods also contributes to dietary intake.

Acquired iron overload occurs when one obtains excessive amounts of iron from repeated exposure through supplementation, diet, iron shots, blood transfusion. When iron overload is acquired by oral or injected means, the consequences affect the entire body. However, having prolonged exposure to iron in tobacco directly or indirectly (second hand tobacco smoke) or iron-containing asbestos products can result in iron loaded lung cells.

Up to 22% of the iron in meat is absorbed, while only 1-8% is absorbed from eggs and plant foods. If the body stores fall, the rate of iron absorption rises. About 40% of the iron in animal foods is in a form called haem iron, while the remainder, and all the iron in plant foods, is in the less well absorbed non-haem form. Iron absorption can also be reduced by tannins (e.g. in tea) and phytates (found in nuts, grain and seeds).

The absorption of iron from plant foods is improved by the presence in a meal of vitamin C (ascorbic acid), other organic acids such as malic acid (e.g. in pumpkins, plums and apples) and citric acid (in citrus fruits).

Risk groups of iron overload include:
  • Those who use tobacco products on a regular basis or who are exposed to tobacco smoke.
  • Those exposed to iron-containing asbestos, patients with thalassemia, sideroblastic anemia or other conditions requiring blood transfusion to remedy anemia.
  • Anyone taking excessive amounts of iron; or receiving iron shots.
  • One who consumes on a regular basis a limited diet of red meat, tobacco products and alcohol.

Check out the iron in your body with our easy to use, home-based, HMT Iron Test Kit

Sample of a HMT Iron Regular Test kit with color strip for results analysis

Sample of a HMT Iron Sensitive Test kit with color strip for results analysis

Osumex HM-Chelat is most effective in eliminating heavy metals contamination in the body

The above information is provided for general educational purposes only. It is not intended to replace competent health care advice received from a knowledgeable healthcare professional. You are urged to seek healthcare advice for the treatment of any illness or disease.
Health Canada and the FDA (USA) have not evaluated these statements. This product is not intended to diagnose, treat, cure, or prevent any disease.


 Distributors - Nth America | Sth America | Asia | Europe | Africa | Oceania |  Contact
Copyright 2001-2016 Osumex USA Inc. All rights reserved.