Taking too much vitamin C will produce the same results since vitamin C enhances iron absorption. Too much drinking can be damaging since alcohol causes increased iron absorption. Red wines and imported dark beers also have much iron. That's why many people get headaches when they drink a robust Cabernet wine but do not suffer with a crisp Chardonnay. Liver diseases like cirrhosis can also lead to iron overload.
Herbs can contribute to an iron toxicity.
Peppermint, chickweed, comfrey root, licorice root and golden seal all have high iron levels. The tannins block iron absorption. Also, indulge in dairy products, especially milk and cheese. They can cut iron absorption by 60 percent. That's because the body can only utilize iron if the stomach has an acid environment.