Millions of people in North America suffer from some form of anaemia. There are many types of anaemia, which is basically a blood disorder. All forms result in weakness, fatigue, loss of appetite, aches and pains, heart and breathing difficulties, and the characteristic paleness of anaemia. Anaemia is due to a lack of oxygen reaching the various body tissues. This can be caused by not enough hemoglobin (oxygen-carrying substance in the blood) or not enough erythrocytes (red blood cells).
Hemolytic anaemia (involving the destruction of red blood cells) can occur as an allergic response to drugs or transfused blood. Rh factor anaemia and sickle-cell anaemia are inherited. Aplastic anaemia (insufficient or incomplete bone marrow producing red blood cells) can be caused by too many X-rays, radiation treatment or drug and chemical poisoning. Iron deficiency anaemia usually results from an iron-poor diet or through not digesting and absorbing iron, but may also be caused by an excessive loss of blood. A lack of certain nutritional elements, such as Vitamin B12, B6, Folic acid or lack of HCl in the stomach, can cause anaemia as they are essential to the development of red blood cells. Iron is located at the core of the hemoglobin molecule and is responsible for binding with oxygen in order to carry it throughout the body. Hemoglobin accounts for 65% of the body’s iron.
It is common for vegetarians, especially menstruating females to have anaemia. This group of people should be conscious to get adequate amounts of iron from the diet or an Iron supplement.
The most absorbable form of iron is heme-iron, which is found in the blood of animal tissue. Iron can often be built up quickly by eating fish or meat, especially rare steak. Whole grains, which are rich in manganese may benefit iron deficiency. Vegetarians may eat non-heme iron sources as found in spinach and dark green vegetables; legumes such as soybeans, tofu, lentils and chickpeas; and dried fruits especially raisins and prunes. Blackstrap molasses has been used for decades to increase iron levels. Copper and Vitamin C are required to absorb and retain iron. Vitamin B12 is necessary to deal with pernicious anaemia and can be found in animal protein, fish, dairy products, sea vegetation and naturally fermented foods (sauerkraut, yogurt, and miso). Digestive enzymes, intrinsic factor and calcium are, in turn, required in order to assimilate B12.
Single Herbs: Beet powder, Chlorella, Yellow Dock and Alfalfa; Herbal Iron, Organic Iron; Comfrey (blood cleanser and cell proliferant); Dandelion root and Siberian Ginseng (blood builders); Kelp, Alfalfa and Barberry root bark (vitamins and minerals).
Nutritional Supplements: B complex, Vitamin B6, Pantothenic acid, Folic acid, Vitamin E, Bone Meal, Vitamin C, Organic Iron. Also helpful are desiccated liver, beet juice, crude blackstrap molasses, sesame seed, and Di-Gest (promote assimilation of iron and Vitamin B12).