Is there a direct biochemical reaction that causes iron loading with artificial insulin and why does this problem not show with natural insulin? Or is there an external cause of the iron loading that might be an indication of another problem?
I am quite curious about diabetes as I have a good friend that has issues.
The source of insulin is not an issue. The amount of the insulin mediated iron absorption is the critical matter. The higher levels of ambient insulin levels prevent fat burning, turn glucose into triglycerides, and increase the rate of excess intracellular iron loading that is the underlying cause of virtually all of the inflammatory/degenerative disease. Fat people are insulin resistant and have significantly higher levels of ambient insulin sloshing around than do skinny young athletes.