Anaemia Foods

<<< Back to Facts About Nutrition Facts About Nutrition and Anaemia Foods This article discusses only simple anæmia as it frequently affects women of childbearing age (and not pernicious anæmia). The condition is characterised by a reduced number of red blood corpuscles in the bloodstream. These red blood cells carry oxygen. The best approach to anæmia is to eat iron-rich food as naturally as possible. Get plenty of fresh fruit, vegetables, nuts and seeds. Avoid having concentrated protein and concentrated carbohydrates at the same meal
Anaemia Foods... What You Need to Know About Anaemia Foods Anaemia Foods... Iron-rich food for Anaemia The Essential Amino Acid ‘Isoleucine’ is a factor in forming haemoglobin, so increase your intake of avocados, coconuts, papayas, sunflower seeds and nuts. The amino acid ‘Glutamic acid’ helps to correct or prevent anæmia. It is found in brussel sprouts, cabbage, carrots, celery, green beans, lettuce and papayas. Other amino acids involved in forming red blood corpuscles are Cysteine, Cystine and Hydroxyproline. The first two are found in alfalfa sprouts, apples, brazil nuts, beets, brussel sprouts, cabbage, carrots, currants, cauliflower, filberts, kale, pineapples and raspberries. Hydroxyproline is found in almonds, avocados, brazil nuts, beetroot, carrots, cherries, cucumbers, coconuts, figs, grapes, lettuce, oranges, pineapples and raisins. Freshly prepared raw juices from good quality (preferably organically grown) fresh vegetables are a speedy way of getting iron into the bloodstream. Take ½ cup carrot, ½ cup fennel and ½ cup beetroot (not the greens) diluted with clean water daily, on an empty stomach. If you prefer, leave out the fennel and substitute with watercress or simply double up on the beetroot juice. Continue until your iron reserves are normal. Sunshine is a wonder aid. It affect the number of red cells and haemoglobin in the blood. Lack of sunlight decreases fibrin (blood protein) and red cells, while serum (the watery part) increases. This results in weak blood, causing anæmia. Just 20 minutes a day of sunlight on the skin can make a measurable difference in a matter of weeks. Tannin - as in tea - binds iron, so cut down on tea, especially after a meal. Spinach, rhubarb and beat greens contain oxalic acid, which prevents the absorption of iron and calcium, so do not eat these too often. Almost all forms of medication rob the body of vitamins and minerals, even aspirin can cause an iron deficiency due to internal bleeding. Anaemia Foods... More Iron-Rich Anaemia Foods Iron is richly found in a wide range of raw fruit and vegetables. In particular take dulse and hijiki (both seaweed) if anæmia is severe. Poppy, pumpkin and squash seeds are exceptionally high in iron. Kale, mushrooms, parsley, and yeast are also excellent. In dried form, apricots, currants and pears are a good source, but do beware of any chemical additives on the dried fruit. Without vitamin C, iron cannot be absorbed in the stomach, so have at least one item of fresh fruit before each meal. When in season, fresh, organically grown strawberries are best. The more easily absorbed iron in food tends to shorten shelf life, so ‘Iron Enriched’ products contain an iron that is barely absorbable at all. Certain preservatives further reduce iron absorption. Phosphates also reduce the value of iron intake. Phosphates are generally found in cool drinks, sweets, ice cream, beer and ale, bread and cakes. Boost your vitamin B2 intake as it is necessary for the formation of new blood. Vitamin B is a group of approximately 17 in number and are destroyed by sugar, refined carbohydrates, coffee, tea, cola, chocolate, alcohol and heat - so enjoy them in their raw state to maximise your vitamin B intake and leave the above behind you. Most medications rob the body of Vitamin B complex. To single out any one B vitamin can lead to an imbalance and when we look at sources of Vitamin B, we find that where there is one B vitamin, most, if not all of the group, will be in that plant. Vitamin B 12 (which we can manufacture in our intestines) was once thought to be unavailable in plant form, however it is now found that traces of it are indeed found in a variety of plant foods - in keeping with the minute amounts of it needed by us. See below for more information on vitamin B 12. The B2 vitamin is abundantly found in whole grains, brewer’s yeast, wheat germ, sprouting seeds, green leaf vegetables, tomatoes, potatoes (although lost in cooking), apricots, and milk (except milk that has been irradiated to produce Vitamin D). The body does not store Vitamin B, so make sure you have a good supply of it, in its natural state, every day. For your interest, other symptoms of a Vitamin B2 deficiency can be tiny wet greyish wrinkles on the corners of the mouth, soreness or itching in the mouth. A sore purplish-red tongue. Skin creases over joints become inflamed. Itching around the front and back passages. Irritability and psychological upsets. A deficiency in Vitamin B12 may cause a severe large-celled anæmia. Other symptoms of a Vitamin B12 deficiency are a sore shiny tongue, tingling and numbness in the hands and feet, weakness and lack of co-ordination in the limbs, fatigue, shortness of breath or degeneration of the spinal cord. It may mimic schizophrenia. Vitamin B12 is manufactured by bacteria in the intestines of most healthy people. It is also found in cheese, milk, eggs, liver, oysters, mackerel, herring and meat extracts. However, the contraceptive pill, HRT, sleeping pills, sun burn and illness increase one’s requirements. Also destructive are alcohol, refined sugar, refined carbohydrates, coffee, tea, chocolates, stress and almost all forms of medication. Too much Vitamin C destroys Vitamin B12, but this can happen only through taking Vitamin C supplements or an altered food.	Site Navigation       Featured Pages Facts About Nutrition Acne and Foods Food for Anxiety Skin Disorders Food and Aggression Alzheimer's Disease Diet for AIDS Diet and Asthma Foods for Arthritis Stress and Food Diet for High Blood Pressure Contact Us Privacy Policy Site Map Terms of Use Disclaimer Really Useful Websites Stop Asthma Stop Acne Stop Panic Attacks Why Organic Food? 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However, since antibiotics - natural or otherwise - destroy the intestinal flora and bacteria which produce Vitamin B12, try to avoid them. A common natural antibiotic is allicin, which is found in onions and garlic. If you are anaemic or have a yeast infection, such as candida albicans, steer clear of onions and garlic. Comfrey has a high quantity of Vitamin B 12 but as it also contains allantoin, it should be taken with caution. Do not use a small leaf of comfrey for internal use, rather take the tip of a large leaf, shred it into a cup and add hot (not boiling) water. Leave to stand for 10 minutes and drink. If necessary, repeat every 14 days. You may prefer to have your shredded comfrey with mashed potato. Anæmia may also be the result of a lack of Vitamin C as it is needed to absorb iron. Other symptoms to look for in that case would be fatigue, easy bruising, bleeding gums, loss of teeth, hardening of the arteries, cataracts, dry skin with loss of fine body hair, susceptibility to viral or bacterial infections and hormonal imbalance. Smoking and hard work in a cold climate raises the need for Vitamin C. Heat, air, light, chlorine in the water supply, amines (a by-product of cooked protein), cigarette smoke - including the side-stream smoke, violent bursts of anger and almost all forms of medication destroy Vitamin C. Citrus fruits, berries, sprouting seeds and grains, watercress, parsley, broccoli, spinach, tomatoes, rose hips and bell peppers are all excellent sources of Vitamin C. Although it is found in other foods, its value is lost in the cooking. However, there are cases where other factors may be the cause. A gluten intolerance can appear at any age and cause anæmia. Gluten is found in wheat, rye, barley and oats, so if a gluten intolerance is suspected (see below), avoid anything containing these grains. Certain types of binders or starch modifiers contain gluten as do foods containing starches, emulsifiers, thickeners and stabilisers. Monosodium Glutamate (MSG) is another hidden source of gluten, commonly used in Aromat, Chinese food, packet soups, gravies and sauces. Gluten is often used to glaze processed meat, processed cheese, hydrolysed vegetable protein and as an adhesive batter for crumbed fish or meat. Always read the labels of any processed food. A gluten intolerance can also include any of the following symptoms - chronic stomach upsets, muscle cramps, joint pains, headaches, nausea, loss of appetite, bloating and flatulence. Perhaps it would be useful for you to know of some other conditions linked to gluten intolerance. Regional Enteritis, Multiple Sclerosis, Rheumatoid Arthritis, Sjogrens Syndrome (a connective tissue disorder), Schizophrenia, Autism, Diabetes and Infertility. Some skin disorders are related to a gluten intolerance as well such as certain types of Dermatitis, Eczema and Psoriasis. An excess of vitamin A can cause anæmia, often accompanied by headaches. If you have these symptoms while on vitamin supplements, it may benefit you to stop the supplements. Are you on The Pill or do you cook in iron pots? If so, or if you use refined vegetable oils, then increase your intake of vitamin E as a deficiency could result in anæmia. Good sources of Vitamin E are almonds, asparagus, avocados, broccoli, corn, hazelnuts, parsley, soy, sprouting seeds, spinach and sunflower seeds. Chlorine destroys Vitamin E. Since all our drinking water has been chlorinated you may wish to use a water purifier. There are some excellent ones on the market. Personally I am happy with the Brita jug which is relatively inexpensive with a proven record. There are more costly ones that screw on to your tap, and if you have a problem with a vitamin E deficiency in your family, that may be your better choice. All in all, the best approach to anæmia is to eat as naturally as possible. Get plenty of fresh fruit, vegetables, nuts and seeds. Avoid having concentrated protein and concentrated carbohydrates at the same meal, as that mixture makes the nutrients in your food difficult to absorb. Read books on Natural Hygiene or Food Combining for more information and some delicious recipes.   Taking responsibility for your own health is the first major step and the fact you are reading the facts about nutrition and Anaemia Foods indicates you may be interested in investigating natural or alternative health solutions. If you are interested in learning more information take a look at Diet for AIDS for more valuable advice and guidance. <<< Back to Main Page Anaemia Foods... Facts About Nutrition and Anaemia Foods The Facts About Nutrition website is for people interested in understanding and taking responsibility for their own Health. Please be aware the information on this site is provided only for educational or informational purposes and is not meant to substitute the advice of your own medical professional. Any nutritional recommendations made should not substitute the dietary guidance of your doctor. The biochemistry of each person is different and your doctor may be aware of specifics concerning your health which may preclude you from applying the guidelines given here. If you consider using this information, it is important you should first advise your doctor as a matter of courtesy and as a matter of some prudence if you are already taking any other course of treatment . 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