ANEMIA - LOW IRON
Iron deficiency or anemia is a serious health problem. What is anemia? What are some of the symptoms and causes; and how can one improve an iron deficiency? Anemia is a condition in which there is a reduction in the number of circulating red blood cells. It exists when hemoglobin content is less than that required to provide the oxygen demands of the body. Because iron is essential to hemoglobin formation, it is essential to life. Hemoglobin is the iron containing pigment of the red blood cells called heme, and a simple protein, globin.
About 60% to 70% of the iron found in the body is in the bloodstream; and 30% to 35% is found in the liver, spleen, and bone marrow. Iron is absorbed from the food in the small intestine, then it passes in the blood to the bone marrow, and here it is used in making hemoglobin, which is incorporated into red corpuscles. A corpuscle, after circulating in the blood for approximately 120 days, dies, and its iron is used over again. Every second, over 3 mil ion of our red blood cells die.
The hemoglobin in the blood averages 12 to 16 gm/100 ml. of blood in adult females, 14 to 18 in males, and somewhat less in children. Studies have shown that vegetarians normal y have a lower hemoglobin. I believe that the ideal for women should be 10.5 to 12.5, and no higher than 14 for men.
Some of the major symptoms of anemia are fatigue, paleness of the skin, headaches, dizziness, ringing in the ears, shortness of breath, rapid heart rate, skin sensations, and poor appetite.
Low iron levels have been shown to impair the immune system (Journal of Pediatrics 75:86: 899-902). Fungal infections of both the mouth and vagina are quite common in patients with iron deficiencies (Journal of Infectious Disease 75: 131 (1): 44-50). A two year study out of Washington, D.C. showed that patients who developed prostate cancer consumed significantly lower amounts of iron (Nutr. Cancer 87; 9:123-128).
We also know that inadequate iron levels during pregnancy can have disastrous effects on the child. This problem can easily be avoided by making sure that an expectant mother going into a pregnancy is not anemic, and by seeing to it that she includes plenty of iron-rich foods in her diet.
Heart palpitations (where the heart beat races momentarily) are often iron deficiency related. When tissues throughout the body don't get enough oxygen, the heart is forced to pump harder and faster to compensate.
Most Americans have anemia from decreased blood cell formation due to a lack of iron in their diet. Because of all the refined foods they eat, they have a nutritional deficiency of iron. Various forms of iron are not well absorbed. Inorganic forms of iron, such as ferrous sulfate, are commonly used by the food industry to fortify various products. Unfortunately, despite its widespread use, ferrous sulfate is practical y useless as an iron supplement. Therefore most of the refined foods sold in the stores today are deficient in iron because they have been artificially 'enriched1 with iron (which is not natural iron). There is a lot of controversy about this enrichment process. It doesn't make a lot of sense to refine a food by taking the natural iron out of it, and then to put synthetic iron into it and call it 'iron enriched'.
When your body recognizes a deficiency of iron, it attempts to absorb more from the intestinal tract. However, even under ideal circumstances, only small amounts of iron can be absorbed daily. Because of this it often takes some time to restore iron levels to normal. When iron stores are adequate your body will absorb less; and when an excess is detected, it will actually release stored iron for excretion.
The total amount of iron in the body is usually somewhere between 3 and 5 grams. Each day, men lose about a milligram through bowel movements; and women have an average loss of 2 milligrams daily when you take into account the menstrual cycle. With a loss of such a small amount, it is not difficult to replace the iron lost if one eats natural, wholesome foods. But chronic blood loss from an accident, excessive menstruation, or internal bleeding, such as bleeding in the gastrointestinal tract, can cause anemia.
Excessive blood cell destruction is another cause of anemia. This can be caused by exposure to toxic chemicals, or may be related to certain diseases of the blood-forming organs. Hereditary causes are very seldom the cause of excessive blood cell destruction.
SHOULD ONE TAKE IRON SUPPLEMENTS?
* NOT RECOMMENDED. Used only for comparison.
** Contains highest amount of iron; over 3 times higher than liver.
Excesses of calcium and phosphate salts inhibit the absorption of iron from the intestines. Milk is high in both of these nutrients, and should be avoided, as it contains very little iron and tends to bind iron that is present in foods. Dr. Walker, author of Raw Vegetable Juices, says that the iron in fresh, raw spinach may be utilized 100%, but only 1/5 of that, or less, would be usable in cooked spinach. Some other foods high in iron are almonds, uncooked kelp, dried prunes, raisins, whole wheat flour, and oatmeal.
Some other ways to help improve anemia are as follows: Daily sunbathing as much of the skin as possible, especially the eyes (no glasses, and close the eyes as you turn your face up to the sun). This increases Vitamin D which assists the body in building blood. Exercise stimulates the bone marrow to produce blood cells, and is one of the most important treatments for anemia. Absorption of iron from the intestine is promoted by exercise. Hot and cold showers are also beneficial.
Anemic people should rest or nap during the day, and get adequate sleep at night. Two herbs which are especially good for anemia are Dandelion and Yelow Dock, used as a tea. Bring distilled water to a boil, turn off heat, add 1 1/2 tsp. of herb per 8 oz. cup, and let steep 20 minutes or longer, then strain and drink.