Anemia
Anemia a reduction in either the number
of red blood cells or the amount of hemoglobin in the
blood. This results in a decrease in the amount of oxygen
that the blood is able to carry. Anemia reduces the
amount of oxygen available to the cells of the body.
As a result, they have less energy available to perform
their normal functions. Important processes, such as
muscular activity and cell building and repair, slow
down and become less efficient. When the brain lacks
oxygen, dizziness may result, and mental faculties are
less sharp.
Anything that causes a deficiency in the
formation or production of red blood cells, or that
leads to the too-rapid destruction of red blood cells,
can result in anemia.
- Drug use
- Hormonal disorders
- Chronic Inflammation in the body (Polymyositis)
- Surgery
- Infections
- Liver damage
- Rheumatoid arthritis
The most common cause of anemia is iron
deficiency. Iron is an important factor in anemia because
this mineral is used to make hemoglobin, the component
of red blood cells that attaches to oxygen and transports
it. Red blood cells exist only to oxygenate the body,
and have a life span of about 120 days. If a person
lacks sufficient iron, the formation of red blood cells
is impaired. Iron-deficiency anemia can be caused by
insufficient iron intake and or absorption, or by significant
blood loss.
The first signs of developing anemia may
be loss of appetite, headaches, irritability, and or
difficulty in concentrating. Established anemia can
produce such symptoms as weakness; fatigue; coldness
of the extremities; depression; dizziness; most noticeable
in pale and brittle nails; pale lips and eyelids; soreness
in the mouth.
Anemia is significant not so much as a
health problem in its own right, but as a sign of an
underlying disorder. It is sometimes the first detectable
sign of arthritis, infection, or major illnesses.
I’ve included the following in my
diet: apples, apricots, asparagus, bananas, broccoli,
kelp, leafy greens, parsley, plums, purple grapes, raisins,
squash, turnip greens, whole grains.
I also eat foods high in vitamin C to
enhance iron absorption.
One tablespoon of blackstrap molasses
twice a day (in a glass of soy milk).
Food that contain oxalic acid I eat only in moderations.
Oxalic acid interferes with iron absorption. Almonds,
cashews, chocolate, kale, rhubarb, soda, spinach, Swiss
chard and most nuts and beans.
Avoid beer, candy and dairy products,
as well as coffee and tea with tannins.
Taking calcium, vitamin E, zinc or antacids at the same
time as iron supplements. They can interfere with iron
absorption.
|
