Iron is in abundance in nature and in our food, so why is iron deficiency anemia as common as it is? Is everyone who has low iron levels diagnosed with Anemia? How is iron deficiency determined? How do I know if I’m getting enough? First we need to gain some basic understanding about iron and how we can become deficient.
What does the body use iron for?
Iron is most commonly known for it’s essential role in the formation of hemoglobin, the substance in the red blood cells that carry oxygen. Hemoglobin is a complex molecule with iron in the center and is identical to chlorophyll in green plants except the iron is replaced with magnesium. Iron is also needed for cells to use oxygen to produce energy to function. This vital mineral is also needed for the immune system; deficiency makes neutrophils (one type of white blood cell) less effective. It is also needed to enable your brain to work properly. Another interesting role iron plays is in the detoxification of drugs and other toxins taken into the body.
What causes iron deficiency?
There is no particular elimination mechanism in the body for iron. It is mostly lost in bleeding, such as during menstruation and major injury, with a small loss from sweat, hair and dead skin cells flaking off and in the bile. What the body does is control the amount coming in, and 90% of iron is recovered and recycled. Recycling not an idea originated by man, but his creator. If the body needs iron it absorbs more, if it has enough it will stop absorbing it. Most people’s diet is abundant in iron. Deficiency usually comes from poor absorption, rather than from lack in the diet, although anemia can result from blood loss, and occult (hidden) blood loss such as hook worm infestation and bleeding ulcers. While iron in animal products (mainly from the blood consumed) is absorbed more readily, animal products require iron and other nutrients to detoxify the toxins they contain. About of 5 to 10% of the iron in food is normally absorbed. This can go up in times of extra demand such as menstruation and in cases of anemia when it can be as high as 45 to 64%.
The major cause of iron deficiency is vitamin C deficiency as well as anti iron substances in our western diet. Such as Tea and coffee which reduce absorption. Vitamin C is easily destroyed. An orange can lose most of it’s vitamin C within hours of picking. Processing destroys many vitamins, including up to 90% of vitamin C and most people’s diet is grossly deficient in fresh fruits and vegetable which are high in vitamin C. Vitamin C is essential for the absorption of iron. The digestive function is critical, low stomach acid, antacids can reduce absorption. Lack of intrinsic factor in the stomach prevents absorption. This intrinsic factor is similar in structure to B12′s intrinsic factor, and heme, the iron containing molecule in hemoglobin.
It is interesting to note that chlorophyll in green leafy vegetables have a similar in structure. Both heme and chlorophyll have the same structure, except that heme has iron in the center, chlorophyll has magnesium. Oxalates and phytates in food bind to iron but calcium causes it to be released. Again it is interesting that calcium is high in green leafy vegetables, especially Chinese greens. It seems to me that this is no accident! Iron must be chelated (bound) to be transported. Unbound inorganic iron feeds certain bacteria. Lack of phytate to bind free iron has been implicated in colon cancer. Phytic acid, also called phytate, is known as Inositol Hexaphosphate (IP6) (Inositol is a member of the B group of vitamins). This interesting substance binds to minerals. It has been thought that it prevents their proper absorption. This assumption has been shown to be incorrect. It does bind minerals in order to transport them and it appears that it releases them when needed.
Free, inorganic iron is toxic.
Iron will react very readily with oxygen causing substances which destroy cell membranes, including that of the gastrointestinal tract. Excess can cause a number of iron overload diseases. It can cause irritation to mucus membranes and bleeding, liver damage and renal failure. Many bacteria also need iron and unbound iron can cause bacteria to multiply. Overload has occurred in South African Natives from alcohol distilled in iron stills and cooking in iron cooking pot. This would have been inorganic free iron which would have caused GIT irritation. Too many blood transfusions can also cause Iron overload.
How is iron deficiency determined?
Iron deficiency Anemia is usually diagnosed by a blood test and looking at symptoms.
Pathology Blood Tests. A Hemoglobin count is taken from a blood sample and if the count is below a set lower limit, the person is considered to have iron deficiency anemia, if above a set upper limit, the person is considered to have an excess or iron overload. Symptoms are also considered of course. Now Pathology blood tests can provide very valuable information, however like any test done on anything it needs to be properly interpreted. The limitation is that all the test can tell anyone is what is happening in the blood at the instant the sample was taken. Also it tells what is in the blood, not the tissues. The blood can also be high in a mineral because it is bringing out from one place to transport it to another. In one case a lady had dangerously low Hemoglobin in her first test and before her second test, which showed normal iron levels, she had eaten a meal mainly of whole grains and used a lot of vitamin C. I must emphasis at this point that pathology blood test and Naturopathic blood test are looking at different sides of the picture. I have had people show low B12 in my live blood test when there Pathology Blood test showed normal B12. There was enough B12 in their blood at the time, but the overall average was low. A Naturopathic blood test is looking at the deficiency by how the blood cells were formed giving a long term picture, Pathology blood tests are looking at what is happening in the moment.
Deficiency Symptoms
Fatigue, decreased exercise tolerance, behavioral changes, anorexia, and pica (compulsive eating of non-food items), cognitive and growth abnormalities in children, pale skin, inside lower eyelid, finger and toenails and gums, fingernails can be thin and spoon shaped; burning and red mouth and tongue; smooth, waxy, glistening tongue and gastritis. Please note, other factors besides iron deficiency can cause these symptoms. See a health care professional such as a Naturopath for confirmation.
How do I ensure I’m getting enough iron?
I consider the best supplement for iron deficiency is vitamin C combined with a diet high in iron rich foods such as parsley, pine nuts, legumes especially soybeans, sunflower and pumpkin seeds, whole grains and green leafy vegetables, especially Chinese vegetables. Vitamin C must be taken with bioflavonoids, vitamin E, and Beta Carotene otherwise it becomes a free radical in it’s self and can cause damage. Use plenty of vitamin C rich raw fruit and vegetables such as lemons, citrus, black current, red capsicum, rose hips, parsley, raw cabbage, pineapple etc. Because of modern Horticulture, it is unlikely to be enough. Don’t use ironware cookware on a regular basis. If you want to use an iron supplement, use one that is naturally derived, not an iron salt. Many common iron supplements can encourage bacterial growth. They also can cause constipation, so take measures to make certain your bowels are moving regularly, at least twice a day. Mineral deficiencies can be found by a naturopath using live blood analysis.
Tags: anemia, Blood Loss, Dead Skin Cells, Immune System Deficiency, Iron Anemia, Iron Deficiency, Iron In Food, Poor Absorption
Posted in anemia
