Monday, April 8, 2013

Supplementation sources for Iron Deficiency - Anemia

Here are some great sources of bio-available sources of iron. 

The main issue with iron is that most supplements are hard to absorb, and often cause bowel issues.

Iron works best when taken with Vitamin C.  You should never take it with a calcium supplement, because Iron binds calcium.  Do not take iron supplements with caffeine or grains.

Doctor often prescribe iron supplements that usually cause more problems than the original issue.

These iron supplements should not cause these issues.

Liquid Chlorophyll
Herb Etc Chloroxygen is a nettle based extract and definitely helps improve iron levels. 
Nettle tea works as well, but if you don't drink a lot of tea, or don't like the taste, this is a good compromise.  This supplement is also a wonderful hormone balancer and often gives you energy.

Medicinal Qualities of Stinging Nettle article

Blackstrap Molasses

Black strap molasses is an age-old remedy for anemia.  Just a teaspoon to a tablespoon a day helps build your iron stores in your body.

Parsley/Cucumber Blended drink

In a good blender, blend together parsley and cucumber with 4-8 ounces of water.  Drink it down.  Do this 2-3 times a day, and it will quickly up your iron levels.  This is great for pregnant women.
The cucumber has some vitamin C and also makes the parsley more palatable.


There are many that rave about nano-iron.  If you must take a supplement, make sure it is nano-iron instead of the traditional iron.  I personally am not familiar with this type of supplementation, but would love to learn more.

Herbal Iron Supplements:

Dr Christopher has an interesting herbal iron supplement

Dr Christopher's Anemia article

I know those who really like Nature's Sunshine Iron supplement, as well as Garden of Life Raw Food Iron.  
There are several others on the web; google Herbal Iron supplement.

Foods High in Iron:
Parsley, Cabbage, apricots, sunflower seeds, raisins, prunes, kelp, egg yolk, grains, beets and their greens, turnip greens, dulse, and walnuts.

No comments: