Iron

[cmcole]

My workmate and I just went to give blood, and he was told that his iron was low, although he says he's been eating well.

Is there a way to make iron in the diet more useful? Would an increase in Vitamin C help?

[Mitra]

I seem to remember that one of the reasons the Eadeses gave in PPLP for not recommending large doses of vit C was that it causes iron to be retained, so that's a possibility. How low is low? I thought it was normally only menstrual-age women who had low iron levels.

[Kimberly]

If he's getting enough iron in his diet, then he just may not be absorbing it correctly (my youngest has this problem as we speak). Take vitamin C, but also take Catnip. Spirulina or chlorophyll are excellent sources of iron as well.

[Mayflowers]

I have the same problem as my oldest son. We don't seem to readily absorb iron. We both have been anemic. I'll be eating meat and eating citrus and I'd still be anemic. My son's doctor recommended that I give him a vitamin with 18 mg of iron daily. It has been working well as he's been in good health showing no anemia since I started doing that. 2 years?

[cmcole]

Well, regarding the menstrual-age women - I, too, had lower iron levels than the first time I gave, but discounted it to actually being on my period at the time we were giving.

His dietary change (which we just discussed, again, to try to find out the cause) was to stop eating oranges (for a while we couldn't bring them in the building because there was someone here who was allergic to oranges), and to start eating more spinach/salads and probably less beef and more pork, chicken and fish.

They even said it could be from increasing exercise, but that seems to be a little counter-productive, as most doctors will recommend exercise as part of a healthy lifestyle.

[Mitra]

High intensity exercise can reduce iron levels, but in general, reducing iron isn't a bad thing - unless, of course, you were low in it to start with. Iron from vegetable sources is less absorbable than from red meat, and spinach in particular has a lot of oxalate(?) so although there's lots of iron in it, you don't necessarily absorb it all.

[mcsblues]

Two questions. Has he had a serum ferritin test done? - there are quite a few reasons why iron levels in his blood might be low temporarily. Secondly does he have any symptoms of low iron (weak, pale tired etc) - if not, low iron is a good thing! - have you read the iron chapter in PPLP?

[Gaelen]

OTOH...low iron isn't *always* a good thing. It can cause debilitating fatigue, compromise cardiac health by creating systemic imbalances, and contribute to bleeding disorders. Any of those things can seriously impair your health...

Stressors usually contribute to low iron levels, whether physical stressors (exercise), substance stressors (chemo drugs) or mental/emotional stressors. Low iron doesn't necessarily have anything to do with active menstruation (I was thrown into early menopause when chemo was started two years ago, so that's obviously not affecting my current iron levels) and previous chemo regimens or surgical recoveries didn't cause this...but the combo of a new chemo regimen, AND surgical recovery, AND regenerating a liver pushed me over the edge into a seriously low iron level.

I have been on 325mg of ferrous sulfate once a day for the last four weeks, along with 500mg vitamin C to enhance the absorptio of the ferrous sulfate; both are intended to correct the iron deficiency that was causing insufficiencies in blood clotting, extreme fatigue, etc. On supplementation, I actually have managed to have some small amount of energy toward the 10-14th days of each chemo cycle, which is slowly giving me enough energy to exercise a little to rebuild strength. Meanwhile, the bruising and difficulty clotting that are often the hallmarks of someone with dangerously low iron have improved a bit, but it will take time for those things to completely turn around. We'll see if today's blood draw and CTscan IV site bruise; so far so good.

Here's the link to some of the basics of the necessity of iron in the diet...and since the link usually requires registration, the entire article follows below in case the link misfires. Just ignore the suggestion to get iron from enriched bread and pasta; the suggestions for required amounts of iron are correct. :cool:
http://www.sparkpeople.com/resource/nutrition_articles.asp?id=48

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Extreme Ironing: The Real Benefits of Iron
The Essential Energy Booster

-- By Liz Noelcke, Staff Writer

Energy. We want it, we need it, but we don’t always have it. When we’re energized, the impossible seems doable. Finish the project at work, run that 5K, drive the kids to soccer practice, finish all the errands and drive them home; when you’re energized your hectic life feel like smooth sailing. So what essential part of your diet helps increase your energy as its main benefit? Iron, of course, which is why extreme ironing is for everyone.

Iron is an essential mineral many people know little about. It is a part of the blood cells in the body. The main function of iron is to help carry oxygen from the lungs to the muscles and other organs. About 30% of the body’s supply of iron is in storage, ready to be replaced if any is lost. When iron is low, this oxygen consumption slows down.

Iron deficiency is more common than many think. It is estimated that only 65-70% of all Americans meet their daily recommended intake. When depleted, oxygen circulates more slowly. If the body is low in iron, fatigue, irritability and headaches may occur. If the deficiency becomes significant, this can lead to anemia. If left untreated, anemia can be serious, with potentially life-threatening complications.

There are several select groups of people that are more at risk for developing iron deficiencies. First, women are more likely to develop this problem, partly because of the loss of red blood cells during menstruation. Also, pregnant women need to be sure to consume enough iron.

Further, adolescents, both males and females, may be lacking, due to their rapid growth processes. Finally, athletes, especially runners, may be at risk. This is because exercising regularly can cause iron loss through perspiration. Finally, iron absorption can be impaired by the frequent drinking of tea and coffee.

Many foods are great sources of iron. An important part of any healthy diet is to eat a variety of foods; such is the case with iron. Sources include things from dark, green leafy greens (spinach), beans, whole grains to red meat, fish and poultry. There are countless ways to eat enough iron. Supplements are rarely needed. Not only are these all great sources, but many pastas and bread are enriched with iron.

The National Institute of Health recommends the average male should consume about 8 milligrams of iron each day. For women, it varies based on the age. Women, ages 19-50 need more than most people, up to 18 milligrams. On the other hand, women over 50 only need 8 milligrams, just like males. The maximum ever recommended before toxicity might occur is 45 milligrams. *If you are concerned about your iron intake, always discuss supplementation with your health care provider first.

Article created on: 11/3/2003
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[lowcarbgirl]

If he's getting enough iron in his diet, then he just may not be absorbing it correctly (my youngest has this problem as we speak). Take vitamin C, but also take Catnip. Spirulina or chlorophyll are excellent sources of iron as well.

Excellent advise, I was just about to suggest the same :lol:

I also believe chlorella to be helpful as well.

Hugs,
Willow

[Mayflowers]

I read that chlorella removes heavy metals from the body. Would that also remove iron too?

[lowcarbgirl]

I read that chlorella removes heavy metals from the body. Would that also remove iron too?

The heavy metals are like mercury etc... To my understanding it does not include iron. Kelp also removes heavy metals like mercury from the body but are an excellent source of iron. Iron, I don't believe iron falls into the heavy metal catagory.

I hope this helps.

Hugs,
Willow

[Gaelen]

Here's some information about heavy metals (http://www.ilpi.com/msds/ref/heavymetal.html); examples include mercury (Hg), cadmium (Cd), arsenic (As), chromium (Cr), thallium (Tl), and lead (Pb). Iron (Fe) isn't considered a heavy metal.
Chlorella can be helpful, although once again, standard dosages that give predicatable results are yet to be established. Here is the information about chlorella from http://www.pdrhealth.com/drug_info/nmdrugprofiles/nutsupdrugs/chl_0068.shtml. The exact amount required and the length of dosage to help clear the body of heavy metals is not yet established by either age or weight in humans, but it has many promising capabilities that are being studied.

[LisaS]

I'll see if I can find the reference(s) - but cilantro is supposed to have a chelating effect with heavy metals as well.

[lowcarbgirl]

Thanks for the links and info Galean.

hugs,
Willow

[Dodger]

How can chlorophyll provide iron? It is a molecule similar to hemoglobin, except that the central iron molecule of hemoglobin has been replaced with a magnesium molecule. Chlorophyll is a good source of magnesium because of that.

[LisaS]

i don't see where anyone said that chlorophyll provides iron. I think someone mentioned Chlorella - a type of edible algae - as a chelating substance. And someone else mentioned kelp as an iron source I think.

[Dodger]

Lisa,

It was from Kimberly Spirulina or chlorophyll are excellent sources of iron as well.

[LisaS]

ahh - in the context, as she mentiions spirulina (another algae), I think she meant Chlorella and typed chlorophyll