Other Names:
Simple Anemia, Iron Anemia

Symptoms:
Easy tiring, dizziness, headache, rapid heart rate, shortness of breath or exertion, and pale skin, nails, and lips. There is a sensitivity to cold, poor appetite, and cravings for clay, ice, or starch.


Cause:
There are several types of anemia (simple, pernicious, sickle cell, folic acid, copper, etc.) This article will deal only with simple anemia.

Millions of people are anemic. The cause is usually a reduction in the number of red blood cells, or the amount of hemoglobin, in the blood. In either case, not enough oxygen is carried throughout the body.

Iron deficiency anemia is the most common type of anemia, and occurs when there is not enough iron in the body.

This can occur when the body is not absorbing enough iron from the food, during chronic blood loss, pregnancy, menstruation, hemorrhoids or ulcers, diverticular disease, liver damage, surgery, repeated pregnancies, periods of rapid growth, and aging.

Infections, hemorrhage, and nutritional deficiencies can also cause it.

Infants and young children on a milk diet, without minerals and essential fatty acids, are prone to anemia.

Red blood cells are called erythrocytes, and are tiny discs which are concave on both sides. These cells contain hemoglobin, which is bright red because of the iron in it. About 60-70% of the iron in your body is in the hemoglobin in your blood. (About 30-35% of the iron is stored in the liver.) There are more red blood cells (RBCs) in the blood than elsewhere. The percentage of RBCs in the blood is called the hematocrit. The primary function of the RBCs is to carry oxygen to the cells.

Following birth, the bone marrow of the infant, child, and adult makes the red blood cells. Aging causes RBC formation to lessen. An average RBC wears out in 120 days or less, so your body must keep making more.

Treatment:
• Eat at least 1 tbsp. of blackstrap molasses each day (1 tsp. for a child). This is the richest source of food iron.

• Avoid milk and other dairy products, since these decrease iron absorption from other foods.

• Avoid these oxalic acid foods which include spinach, sorrel, Swiss chard, chocolate, cocoa, and soda. Almonds, cashews, and most nuts and beans also have some. Broccoli, lettuce, and tomatoes help iron regeneration.

• Never eat rhubarb; it is extremely high in oxalic acid.

• Avoid spicy foods, tea, or coffee. They decrease absorption. Do not smoke, and avoid second-hand smoke.

• Bran tends to link with iron and carry it out in the stool. (However, you may need bran to prevent other physical problems far worse than a mild case of simple anemia.) Whole wheat flour and oatmeal are effective in increasing hemoglobin regeneration.

• Orange juice increases iron absorption.

• There should be sufficient stomach acid to absorb the minerals. If there is not, take some lemon juice.

• Yeast and wheat germ are high in iron. Similar foods include beets, beet greens, cabbage, whole grains, celery, parsley, cherries, dates, figs, and pears.

• Do not take calcium, vitamin E, or zinc at the same time as iron supplements. They interfere with each other's absorption.

• Use a diet high in fresh, raw fruits and vegetables, which are high in vitamin C (which is necessary for iron absorption).

• Omitting sugar increases iron absorption.

• Bananas are moderately helpful in increasing iron absorption.

• Many medicinal drugs destroy vitamin E and cause anemia. Some insecticides destroy bone marrow, so new blood cells cannot be made.

• Do not use food additives or artificial sweeteners.

• It is said that cooking food in iron pots increases the iron content of the food.

• Water from deep wells has more iron than city water.

• Exercise stimulates the production of blood.

• Short, cold baths increase blood production and circulation.

• A cold mitten friction is a useful way to increase metabolism and blood production.

• Have a complete blood test taken, so you will be certain whether or not you have iron anemia. Too much iron can damage the heart, liver, pancreas, and immune cells' activity. It has also been linked to cancer. If you do not need them, avoid iron supplements.

• Ferrous sulfate and other iron compounds are often given to reduce anemia, but they definitely have toxic effects which you should be aware of:

They destroy carotene and vitamins A, C, and E. They increase the need of the body for oxygen and damage unsaturated fatty acids. They also damage the liver, especially when the person has a poor appetite and is not eating very much.

• Iron salts taken during pregnancy are especially dangerous! They can increase the fetus' need for oxygen, induce miscarriage or premature and postmature births. Some infants have malformations or mental deficiencies because their mothers took iron supplements before birth.

• Normal people do not need iron supplementation, for there is lots of iron in most real (real) food. The iron in unrefined food is never toxic. All iron supplements cause stomach or intestinal irritation.

• Those who are anemic tend to have sore mouths or tongues, generally have poor blood circulation, and are cold. They need special care in regard to these matters.