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Encounter iron deficiency with the means of nature
If you feel fatigued and tired quickly, skin and lips look pale, you still shiver despite rising temperatures and even small efforts are associated with heart palpitations, then you should fill up your iron depot once again neatly. "Of course", this is best done with fresh iron-containing foods in combination with Ferrum phosphoricum, the Schüßler salt No. 3.
Iron for the vital juice
In its functions for the transport, storage and utilization of vital oxygen, iron is one of the most important trace elements for the human organism. If it is missing as part of our blood, then we feel "bloodless", "lack of juice and power". If the iron deficiency persists and there is an ongoing shortage of oxygen, this can lead to acidification of the tissue, death of (mainly nerve) cells and damage to the internal organs.
Proceed with the help of naturopathy against iron deficiency. Image: BillionPhotos.com-fotolia Malnutrition can lead to iron deficiency
Organic causes of iron deficiency may be increased blood loss from chronic gastrointestinal bleeding or prolonged menstrual bleeding. If parts of the stomach are removed, if there are certain intestinal diseases or if too little gastric juice is produced, a reduced intake can also be the cause of iron deficiency.
In many cases, however, the deficit arises from one-sided nutrition, which is associated with reduced iron intake. Especially in the winter time, many people feed more vitamin and mineral than in the warm season, when fruit and vegetables are offered in abundance. Also vitamin C, which supports the absorption of iron into the cells, is now less on the menu. Women, especially during pregnancy and lactation, however, as well as children and vegetarians, always have an increased demand for iron, which must be covered.
Leader of the iron table
Suitable foods are found among whole grains, vegetables, fruits and herbs as well as under nuts, meat and fish products. Cereals with a particularly high iron content are millet, soy and quinoa, closely followed by oats, rye, spelled and wheat. Bread made from sourdough is to be preferred in case of iron deficiency.
Chickpeas and white beans are often allowed on the shopping list, as are chanterelles, parsley, fennel and salsify. Salads (for example from dandelion, stinging nettle, watercress) can be processed rich in iron, especially with roasted sesame seeds or cashew nuts, sunflower and pumpkin seeds and pistachios. Dried fruit in addition to iron also momentum in the digestion and dark berries in the fruit basket also provide vitamin C. Controversial is whether the iron from animal products, especially offal, blood and liver sausage, is actually as good recyclable, as claimed for a long time. However, too much consumption is discouraged because of the high level of pollution.
Inhibitor and accelerator in iron absorption
At least two hours after consumption of the high-carat iron carriers, the consumption of coffee and black tea should be avoided, as a contained tannin (tannin) impedes or prevents the absorption of iron through the stomach and intestinal mucosa. Cocoa, chocolate, yoghurt, red wine, garlic and onions also inhibit the absorption of iron.
Vitamin C, on the other hand, helps with the absorption of iron, may be taken into account when preparing a meal, e.g. Start with lettuce dressing on the salad and topped off with a dessert of fresh oranges. With the additional intake of the biochemical functional agent Ferrum phosphoricum (Schüßler salt no. 3), utilization blocks are dissolved and the body is stimulated to increase the absorption of the mineral from the diet. If ingestion is diminished by a lack of digestive juices, plant preparations with bittering agents (e.g., Swedish herbs) can provide relief. In this way, iron stores can be replenished in a natural way and vitality and performance boosted noticeably. (Dipl.Päd. Jeanette Viñals Stein, non-medical practitioner)
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