Яблоки и гвозди

Regarding the excessive use of Triphala in the processing of Lauha, we can say that it mainly consists of tannine and ascorbic acid. The absorption of food iron can be greatly influenced by other constituents in the diet, such as ascorbic acid (vitamin C) and phenolics. Ascorbic acid increases the bioavailability of iron by converting Fe3+ to Fe2+, while phenolics can reduce the bioavailability of iron by binding to its phenolics (e.g., tannins). Excess of ascorbic acid and/or a lack of dietary tannins have both been suggested as contributing to clinical/pathological iron storage disease. Too much iron is toxic. It can damage the liver, heart and pancreas and irritate the stomach and gut, causing constipation or diarrhea. In other words, this may also be taken as the various constituent of Triphala is antagonizing the function of one another. Thus, too much absorption is prevented.