Iron

Iron

Iron is essential and required for life, necessary for the production of hemoglobin (red blood corpuscles), myoglobin (red pigment in musclis) , and certain enzymes. Hemoglobin, which accounts for most of the iron, is recycled and reutilized as blood cells are replaced every 120 days. Iron, bound to protein (ferretin) is stored in the body, as is tissue. It is also required for a healthy immune system, energy production and good skin tone. Vitamin C can increase iron absorption as much a 30 percent, while copper, cobalt, manganese, molybdenum, vitamin A and vitamin C are necessary to assimilate iron. Iron is necessary for proper metabolization of the B vitamins. Sufficient hydrochloric acid must be present in the stomach in order for the iron to be absorbed. Iron utilization is impaired by rheumatoid arthritis and cancer and will result in anemia despite adequate amounts of iron stored in the liver, spleen, and bone marrow. Anemia may indicate a need for the other nutrients necessary for iron absorbtion, such as vitamin B6 and B12. Iron deficiency symtoms include brittle hair, hails that are spoon-shaped or that have ridges running lengthwise, hair loss, fatigue, pallor, dizziness, and anemia. Phosphoproteins in eggs and phytates in unleavened whole wheat reduce iron availability to body as does heavy coffee and tea consumption. Other causes of iron deficiency include intestinal bleeding, excessive menstrual bleeding, a diet high in phosphorus, poor digestion, a long-term illness, ulcers and prolonged use of antacids. Iron and calcium are the two major dietary deficiencies of American women. Only about 8 percent of your total iron intake is absorbed and actually enters your blood-stream. In one month,women lose almost twice as much iron as men. Excesss iron build-up in the tissues has been associated with a rare disease known as hemochromatosis, a disorder that causes bronze skin pigmentation, cirrhosis, diabetes, and heart disorders. Increased iron in the tissues and organs leads to the production of free radicals and increases the need for vitamin E (an important antioxidant - free radical scavenger). Food Sources: Eggs, fish, liver, meat, poultry, green leafy vegetables, whole grains, and enriched breads and cereals. almonds, avocados, beets, blackstrap molasses, brewer's yeast, dates, dulse, egg yolks, kidney and lima beans, lentils, jillet peaches, pears, dried prunes, pumpkins, raisins, rice and wheat bran, sesame seeds, and soybeans. Herbal Sources: Alfalfa, burdock, blue cohosh, cayenne, dandelion, dulse kelp, mullein, nettle, parsley , pokeweed, rhubarb, rose hips, yellow dock Supplementation: An organic iron chelated supplement is the most assimilable form and can be found in multivitamin mineral formulas. If the iron is in the form of ferrous sulfate, then the vitamin E absorption will be inhibited. Pregnant or lactating women should be receiving 18 mg of iron a day. For those who engage in strenuous exercise and who perspire heavily deplete iron form the body an additional iron supplement should be considered. Do not take extra iron during infection because bacteria require iron for growth.