1911 Encyclopædia Britannica, Volume 14… (1911)
“ The second theory is that there is no absorption of iron given by the mouth, but it acts as a local stimulant to the mucous membrane, and so improves anaemia by increasing the digestion of the food. The third theory is that of Bunge, who says that in chlorotic conditions there is an excess of sulphuretted hydrogen in the bowel, changing the food iron into sulphide of iron, which Bunge states cannot be absorbed. He believes that inorganic iron saves the organic iron of the food by combining with the sulphur, and improves anaemia by protecting the organic food iron. ”
