IRON, WHAT IT DOES IN THE BODY-

In the blood you have hemglobin and myoglobin which are proteins. Hemoglobin transport oxygen to energize cell processes. Enzymes make things happen. They are the spark plugs of the chemical processes in our bodies.   Chemical changes take place when a molecule that needs an electron meets another molecule that has one. They join together to make a new molecule with different feature than both once had. 

Iron-containing enzymes change food into energy, break down peroxides and make water inside cells, nearly always by iron acting on oxygen in some way.

These biochemical activities may not seem as important as oxygen transport around the body by hemoglobin, but they can make the difference between feeling wonderful and feeling terrible. Wouldn't you rather feel wonder by having the correct amount of iron in your diet?

Iron Deficiency and its consequences often occur at a preclinical level, preceding the obvious signs of anemia. In recent years, high percentage of children up to five years old have been getting less than the RDA of iron. Women of child bearing age often get too little iron in their diet to make up for menstrual losses.

Diseases that cause iron deficiency include colon cancer, bladder tumors, hiatal hernia, ulcers, diverticulosis and hemorrhoids.

Dietary choices that stop the absorption of iron include high phosphate foods(soft drinks high in phosphates), oxalic acid foods like rhubarb, chard, spinach and tea. Copper deficiency may also contribute to the lack of iron absorption.

Anemia is the most common sign of iron deficiency, and it most often develops from bleeding (menstrual) Anemia is not often due to deficiency of iron in the diet, it is caused by bleeding in most cases. For each pint of blood lost around 240 milligrams of iron is lost. On a regular American diet this would take months to replace.

This loss includes giving blood as well.

All anemics are not iron deficient, you could have a shortage of B-12, copper, folic acid all which will cause anemia. The symptoms are the same, weakness, fatigue, pale skin, craving foods like potato chips.

On the other hand we must understand that the body is not excreting (eliminating) Iron so you can become iron toxic.

Because iron is not eliminated from the body this means you can have iron toxicity.

I see older women (after menopause) take an over abundance of iron and become ill. Their doctors tell them they need extra iron not understanding it can be toxic.

Signs of excess iron include: cirrhosis of the liver, diabetes, pancreatic fibrosis and skin pigmentation.
Normally the assimilation of iron in the body is only 10% of the daily intake of food iron, which may range from 8 to 20milligrams.

Getting enough but not to much is important. I believe it is best to get iron from foods. This way it is used well, it is not synthetic and mother nature knows what to do with the rest, eliminates from the stool.

Iron is best used by the body when taken with B-12, folic acid and vitamin C.

The highest food sources for iron are:

• Organ meat (Yuk) Fish, eggs
• Blackstrap molasses 16.1 grams
• Pumpkin seeds 11.1 grams
• Wheat germ 9.4 grams

You can get a test for iron at your doctors office and get results right away. If you do have anemia find out if you really need iron or one of the other supplements like folic acid, or B-12. If you need iron try eating foods rich in iron, they are excellent for good health and will give you what you need.