Generally, it is considered that the subjects have a deficiency in ironThe latter is often followed by a procession of other deficiencies. Indeed, it is a general demineralization of the body.
Contributing factors and prevention of iron deficiency
Normally, a diversified diet is sufficient for physiological intake and compensates for iron losses caused by menstruation. If there is a marked iron deficiency, regular blood loss (digestive or genital disease) should be considered.
Again, it is best to eat raw because the body absorbs iron from raw vegetables more easily than from cooked vegetables.
Vegetables and fruits, garlic and onions that contain a lot of vitamin C and copper can help with iron absorption.
Some anemics secrete too little stomach acid, which helps with iron absorption. Carbohydrates tend to decrease stomach acid, so avoid eating carbohydrates with iron-rich foods such as meat, fish or eggs. Zinc is needed for acid production, so eat more zinc-rich foods.
Avoid coffee, tea, coca-cola, alcohol and simple infusions containing tannin, from one hour before the meal until one and a half hours after. This reduces the absorption of iron and sends excess water to the kidneys, resulting in a loss of certain nutrients needed to form hemoglobin, such as magnesium and vitamin B.
Iron-rich foods
- Veal liver and meat in general
- Whole grains and legumes
- Green vegetables
- Cocoa
- Eggs
- Yeast
- Mushrooms