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Tuesday, September 4, 2018

What is Anemia or Iron Deficiency?

Differences Between the amount of Normal Red Blood Cells and Anemic Red Blood Cells

Consume plenty of

Organ meats, beef and other meats, poultry, fish and egg yolks for iron and vitamin B12.
Dried beans and peas, dates, raisins, dried apricots, nuts, seeds and blackstrap molasses - all good nonheme sources of iron.
Iron-enriched breads and cereals.
Citrus fruits and other good sources of vitamin C – including orange juice – which increase the body’s iron absorption.
Green leafy vegetables, lentils and beans, asparagus, corn and enriched grains for folate.


Bran, spinach, rhubarb, Swiss chard, chocolate and tea which hinder iron absorption.


Iron supplements, unless prescribed by a physician.

Anemia is the umbrella term for a variety of disorders characterized by the inability of red blood cells to carry sufficient oxygen. Symptoms of mild anemia may include general weakness, pallor, fatigue and brittle nails. More severe cases are marked by shortness of breath, fainting and cardiac arrhythmias.

Iron – Deficiency Anemia

Iron – deficiency anemia is usually caused by blood loss in surgery patients, accident victims, people with a bleeding ulcer or certain cancers or those with chronic or repeated bleeding such as nose bleeds. Women with heavy menstrual periods, especially adolescents are at risk as are young children, chronic dieters, female athletes, distance runners or people on very restricted vegetarian diets. Pregnant women are predisposed to anemia because of the demands of the growing baby and placenta.

Other types of Anemia

Hemolytic anemia occurs when the red blood cells are destroyed more rapidly than normal. The cause may be hereditary or one of a variety of diseases, including leukemia and other cancers, abnormal spleen function, autoimmune disorders and severe hypertension.

Pernicious, or megaloblastic, anemia is caused by a deficiency of vitamin B12, which is necessary to make red blood cells. Stomach acid releases B12 from protein in food. This means that you can develop a B12 deficiency if your stomach produces an insufficient amount of acid.

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