Iron is in abundance in nature and in our food, so why is iron insufficiency anemia as tasteless as it is? Is everyone who has low iron levels diagnosed with Anemia? How is iron insufficiency determined? How do I know if I’m getting enough? First we need to gain some basic insight about iron and how we can become deficient.
What does the body use iron for?
Anemia
Iron is most ordinarily known for it’s vital role in the formation of hemoglobin, the substance in the red blood cells that carry oxygen. Hemoglobin is a involved molecule with iron in the center and is identical to chlorophyll in green plants except the iron is substituted with magnesium. Iron is also needed for cells to use oxygen to yield power to function. This vital mineral is also needed for the immune system; insufficiency makes neutrophils (one type of white blood cell) less effective. It is also needed to enable your brain to work properly. Other keen role iron plays is in the detoxification of drugs and other toxins taken into the body.
What causes iron deficiency?
There is no single elimination mechanism in the body for iron. It is mostly lost in bleeding, such as while menstruation and major injury, with a small loss from sweat, hair and dead skin cells flaking off and in the bile. What the body does is operate the estimate advent in, and 90% of iron is recovered and recycled. Recycling not an idea originated by man, but his creator. If the body needs iron it absorbs more, if it has enough it will stop keen it. Most people’s diet is abundant in iron. insufficiency regularly comes from poor absorption, rather than from lack in the diet, although anemia can follow from blood loss, and occult (hidden) blood loss such as hook worm infestation and bleeding ulcers. While iron in animal products (mainly from the blood consumed) is absorbed more readily, animal products wish iron and other nutrients to detoxify the toxins they contain. About of 5 to 10% of the iron in food is regularly absorbed. This can go up in times of extra ask such as menstruation and in cases of anemia when it can be as high as 45 to 64%.
The major cause of iron insufficiency is vitamin C insufficiency as well as anti iron substances in our western diet. Such as Tea and coffee which reduce absorption. Vitamin C is easily destroyed. An orange can lose most of it’s vitamin C within hours of picking. Processing destroys many vitamins, including up to 90% of vitamin C and most people’s diet is grossly deficient in fresh fruits and vegetable which are high in vitamin C. Vitamin C is vital for the absorption of iron. The digestive function is critical, low stomach acid, antacids can reduce absorption. Lack of intrinsic factor in the stomach prevents absorption. This intrinsic factor is similar in buildings to B12′s intrinsic factor, and heme, the iron containing molecule in hemoglobin.
- It is keen to note that chlorophyll in green leafy vegetables have a similar in structure. Both heme and chlorophyll have the same structure, except that heme has iron in the center, chlorophyll has magnesium.
- Oxalates and phytates in food bind to iron but calcium causes it to be released.
- Again it is keen that calcium is high in green leafy vegetables, especially Chinese greens.
- It seems to me that this is no accident! Iron must be chelated (bound) to be transported. Unbound inorganic iron feeds obvious bacteria. Lack of phytate to bind free iron has been involved in colon cancer.
- Phytic acid, also called phytate, is known as Inositol Hexaphosphate (Ip6) (Inositol is a member of the B group of vitamins).
- This keen substance binds to minerals. It has been opinion that it prevents their proper absorption.
- This assumption has been shown to be incorrect. It does bind minerals in order to vehicle them and it appears that it releases them when needed.
Free, inorganic iron is toxic.
Iron will react very facilely with oxygen causing substances which destroy cell membranes, including that of the gastrointestinal tract. Excess can cause a estimate of iron overload diseases. It can cause irritation to mucus membranes and bleeding, liver damage and renal failure. Many bacteria also need iron and unbound iron can cause bacteria to multiply. Overload has occurred in South African Natives from alcohol distilled in iron stills and cooking in iron cooking pot. This would have been inorganic free iron which would have caused Git irritation. Too many blood transfusions can also cause Iron overload.
How is iron insufficiency determined?
Iron insufficiency Anemia is regularly diagnosed by a blood test and looking at symptoms.
Pathology Blood Tests. A Hemoglobin count is taken from a blood sample and if the count is below a set lower limit, the man is thought about to have iron insufficiency anemia, if above a set upper limit, the man is thought about to have an excess or iron overload. Symptoms are also thought about of course. Now diagnosis blood tests can supply very vital information, however like any test done on whatever it needs to be properly interpreted. The limitation is that all the test can tell whatever is what is happening in the blood at the instant the sample was taken. Also it tells what is in the blood, not the tissues. The blood can also be high in a mineral because it is bringing out from one place to vehicle it to another. In one case a lady had dangerously low Hemoglobin in her first test and before her second test, which showed general iron levels, she had eaten a meal generally of whole grains and used a lot of vitamin C. I must emphasis at this point that diagnosis blood test and Naturopathic blood test are looking at distinct sides of the picture. I have had citizen show low B12 in my live blood test when there diagnosis Blood test showed general B12. There was enough B12 in their blood at the time, but the allembracing midpoint was low. A Naturopathic blood test is looking at the insufficiency by how the blood cells were formed giving a long term picture, diagnosis blood tests are looking at what is happening in the moment.
Deficiency Symptoms
Fatigue, decreased rehearsal tolerance, behavioral changes, anorexia, and pica (compulsive eating of non-food items), cognitive and increase abnormalities in children, pale skin, inside lower eyelid, finger and toenails and gums, fingernails can be thin and spoon shaped; burning and red mouth and tongue; smooth, waxy, glistening tongue and gastritis. Please note, other factors besides iron insufficiency can cause these symptoms. See a health care professional such as a Naturopath for confirmation.
How do I ensure I’m getting enough iron?
I think the best supplement for iron insufficiency is vitamin C combined with a diet high in iron rich foods such as parsley, pine nuts, legumes especially soybeans, sunflower and pumpkin seeds, whole grains and green leafy vegetables, especially Chinese vegetables. Vitamin C must be taken with bioflavonoids, vitamin E, and Beta Carotene otherwise it becomes a free radical in it’s self and can cause damage. Use abundance of vitamin C rich raw fruit and vegetables such as lemons, citrus, black current, red capsicum, rose hips, parsley, raw cabbage, pineapple etc. Because of contemporary Horticulture, it is unlikely to be enough. Don’t use ironware cookware on a quarterly basis. If you want to use an iron supplement, use one that is simply derived, not an iron salt. Many tasteless iron supplements can encourage bacterial growth. They also can cause constipation, so take measures to make obvious your bowels are keen regularly, at least twice a day. Mineral deficiencies can be found by a naturopath using live blood analysis.
