Almost everyone knows the problem of low hemoglobin. Someone came across her personally, while someone had to worry about their children or other family members. Indeed, according to statistics, every fifth person on the planet suffers from anemia. The majority of cases are women, since it was their mother nature who endowed with the ability to endure menstruation, pregnancy, the lactation period, as well as spring vitamin deficiencies and tough mono-diets, with the help of which many ladies try to restore their former harmony.
How to recognize low hemoglobin?
An important property of hemoglobin (an iron-containing protein embedded in red blood cells) is expressed in the ability to deliver oxygen to all organs and tissues of a person. With a pronounced hemoglobin deficiency, all organs, primarily the brain and kidneys, suffer from oxygen starvation.
Signs of anemia, its main symptoms, are: excessive and quick fatigue, weakness, headaches, tinnitus, “freezing” of the extremities, poor appetite and insomnia. Having felt such ailments, it is first necessary to consult a doctor to determine the diagnosis. If there is no problem with the absorption of iron in the digestive tract, the therapist or nutritionist will tell you which drugs and which products to increase hemoglobin.
Doctors do not recommend to buy iron-containing vitamins in a pharmacy on their own, since an overdose of these drugs, which causes increased hemoglobin, can provoke the onset of tumors, diabetes, atherosclerosis, arthritis. An excellent alternative to medical treatment with a slight decrease in this substance can be a diet rich in heme iron. Knowing which foods to increase hemoglobin, as well as which components impede the absorption of iron, you can correctly adjust your diet.
The norm of iron, and how to make up for its deficiency?
The norm of iron, regardless of the sex of a person, is about 1.5 mg / day. However, the body is able to absorb only a tenth of the ions of this mineral. That is, to maintain a vital amount of iron, at least 15 mg of this microelement is required to enter the body.
Meat products are considered the leaders in the content of heme iron, from which the body absorbs at least 30% of this essential mineral. In second place are fish and eggs, from which a person receives 15% of iron. And the third - fruits and vegetables, giving us about 5% of this substance. This does not mean that meat products for hemoglobin should prevail in the human diet to the detriment of the rest. A balanced diet plus the proper use of these foods separately with their antagonists will quickly restore the required amount of protein.
Optimal Products - Iron Suppliers
In the first place in the ranking of products rich in gem-iron, is beef. On the second - veal, rabbit meat and liver of animals and birds. It is necessary to cook them in the form of a barbecue or steak, and fry the liver “with blood”. It is in such dishes that products retain iron, and during cooking or stewing, this trace element is destroyed.
Meat products with low hemoglobin are a real panacea, but they need to be combined with boiled (necessarily opened) buckwheat, raw beet and carrot salad, apples, pumpkin, pomegranate, tomatoes, currants, cranberries, dried fruits, sesame seeds, and legumes. In plant products, the amount of iron is different, and the degree of its assimilation, too, but it is more advisable to use them in their natural form, without subjecting them to heat treatment.
What foods can vegetarians increase hemoglobin? Their diet is dominated by porcini mushrooms, kelp, nuts of all kinds, vegetables, beans, fruits, berries (juices or smoothies can be consumed).
Seafood lovers can get iron from shellfish, squid, shrimp, caviar of sea fish. Egg yolks, dark chocolate (with a high content of cocoa powder), decoctions of nettle, clover, dandelion root and fireweed, honey, red wine, brewer's yeast and walnuts - this is an incomplete answer to the question of what products to increase hemoglobin.
A few words about the "helpers" and "blockers" of iron absorption
Vitamins C, A, B12, folic acid stimulate the maximum absorption of iron . But tea and coffee block the absorption of this substance. If it is difficult to refuse such beloved drinks, then take them not immediately after a meal, but after two or three hours. Calcium also interferes with the absorption of iron, so dairy and other products with this element should be limited during the increase in iron-containing protein. Be healthy!