I understand how A technically strengthens the argument, I don't, however, understand why D wouldn't be a strengthener too. If iron in some foods is less easily absorbed by the body that other foods, i begin to assume (wrongfully so) that the meats and seafoods and other foods written by the journalist fall under the category of foods that easily flows iron into your system. Therefore, more iron would enter your system and give you Parkinson's. By cutting those foods out, you cut out the food that more easily put dangerous iron into your system to reduce your risk of contracting this disease. I know that might be a stretch but does anyone have clarifying thoughts about that?

@legally.brunette Sammeee