Hi  
I have been doing eating ER4YT for several years now but every year I have my iron checked as it is always low and I have to go on iron tablets. Every day I eat a green salad with brown rice and lentils or beans. So I can't think what else I can add to increase my iron stores. I don't eat soy products and everything else is in the diet. Any suggestions.
I was thinking maybe taking blackstrap molasses. Does anyone know how much I should have every day and how to take iT?

Similar discussions a while ago...
http://www.dadamo.com/cgi-bin/Blah/Blah.pl?b-pres/m-1222938409/

How old are you? As we age we have less ability to absorb iron. A's in particular have low alkaline phosphatase, which is what helps the body to break down foods.
B12 that is active Methylcobalmin ( I like the NAP one best) is important for us.

I always had an iron absorbtion issue. I also followed the SAD and ate beef, pork and chicken..still anemic. I was put on iron 2 or 3 times by the doctor that I could remember as a kid. My B son also was anemic as a kid and he was put on iron a couple of times. His diet was very close to the BTD. I think it's a genetic thing. I take one Fergon a day now. Last RBC was normal. Fergon is plant derived iron and is mild. Doc would prescribe 3 of them a day as opposed to one of ferrous sulfate. I can not tolerate ferrous sulfate..   I am concerned about the info stating that people shouldn't take extra iron due to it causing heart trouble.

I find it interesting that docs are so concerned with iron. It comes up here over and over again. I think they are barking up the wrong tree with giving iron supplments. The supplements seem to do very little for the patients who then need repeated lab tests to check for iron levels.


My thought would be, do different BT/GT function fine with different levels of iron? I am sure a study does not exist, yet.


I would also bet that each BT/GT absorbs iron by a different process that is why it remains so hard to pin down.
So the docs give iron pills... and more iron pills and never address the underlying cause of the problem.



Iron is about the gut lining and how it is functioning.  Gut bacteria is involved in the process.
http://jn.nutrition.org/cgi/content/abstract/92/1/53

This article suggests that they really don't understand completely how iron is absorbed and that hormones may be involved.



Here is something else interesting.
Inulin probably feeds the gut bacteria that helps absorb iron.

http://www.sciencedaily.com/releases/2008/01/080106133238.htm

More onions in the diet for more inulin, helps gut bacteria helps iron levels.

Following the A diet (even though for me it wasn't perfect) got my iron levels in check.  I was encouraged by a nurse friend to have my levels checked by a dr because she said she thought I was anemic.  But when they ran tests, it turns out that I had too much iron.  Evidently the symptoms of either case can be similar.

At any rate, they wanted to put me on something-or-other to lower the iron levels.  I said, "No thanks."  Then after I was on the BTD for a while, and pregnant, I had my iron levels tested just as a routine blood test.  All was well.  So whatever the problem was corrected itself on the BTD.

Quoted from Ribbit

But when they ran tests, it turns out that I had too much iron.  Evidently the symptoms of either case can be similar..

Interesting. When I go back to have my risk factors checked, I'm having my serum ferritin checked also. It's more accurate that a CBC.

Swiss chard (boiled), tofu, blackstrap molasses, etc are all good sources of iron.  Beans, peas, lentils, turkey, egg yolks, amaranth, quinoa, etc. liquid b12 supplement and dried apricots
limit regular wheat products

http://www.cancer.dartmouth.edu/iron/

I know my ferritin level is low...but I'm wondering if in some genetic way for my blood type that it's actually somewhat protective...

Quoted from Chloe

http://www.cancer.dartmouth.edu/iron/

I know my ferritin level is low...but I'm wondering if in some genetic way for my blood type that it's actually somewhat protective...

Why not?

When things are hard for science to fiqure out I know it has to do with  our individual blood types/ genotypes and they are just following dead trails without including blood type.
Wait till they put it all together, how exciting it will be.

A Tbsp. molasses a day works.  We like blackstrap over pancakes.

I've always had low iron levels, especially pre-BTD when I was eating tons of venison, and pork and beef . Once I dumped those toxins, my iron levels stabilized. I also take B-12, Methylcobalmamin daily. My iron levels  are not super high or anything, but high enough to donate blood. Speaking of which, I just donated this morning, and for the first time, I felt shakey and "off". In fact, I thnk I was almost going to pass out, things got kind of shimmery and silver, so I went and laid on the floor and put my feet up on the couch. That helped(or maybe it was the 4 dogs that decided they had to lay their heads on various parts of my body ). I just drank a glass of soymilk and a cup of tea, and I feel better. Strange.

Beanpole, maybe B-12, and more onions will help. I've heard of people disolving blackstrap molasses in hot water and drinking it like a coffee substitute. Might be tasty, depending on your tastes. Good luck!

Quoted from Lola

limit regular wheat products

Are you mad!!!?

Quoted from Ribbit

A Tbsp. molasses a day works.  We like blackstrap over pancakes.

Over pancakes? Ok, I draw the line. Nothing but pure maple syrup touches my pancakes.. I like black strap molasses straight from the bottle.

After being anemic so many times, I've come to notice beginning symptoms..I start craving chocolate and wine.

Quoted from 815

After being anemic so many times, I've come to notice beginning symptoms..I start craving chocolate and wine.

I'm thinking for women who are still getting periods, replacing lost iron might make a difference
when it comes to actually putting back iron lost but when women get older, no longer lose
blood this way, and knowing that high iron can feed tumors, I think it's probably safer not
to supplement with iron pills and perhaps just eat more iron rich foods known to be good for blood type A.

Mayflowers, chocolate craving can also be caused from PMS...or from having low magnesium.
Wouldn't low iron make you feel more tired?  Chilled?

I'm always tired. Chilled, in between flashes..I take magnesium, calcium..

Hi
Thanks for your reply. I have following the diet for several years and I thought my iron levels may  correct itself over time but it has not. I am 40 and would prefer to rectify it with diet. Will try the molasses in water and fergin sounds good also.

Natural Factors have fine supplements also for A's....and or
Floradix eventually..... don't wait too long...

Iron Supplements can cause long term detriment stuff...get it from natural sources!!!

Quoted from sml

Iron Supplements can cause long term detriment stuff...get it from natural sources!!!

It depends on the person. Those people, such as myself and my son have an iron absorption problem. I've been anemic eating red meat. (might be from the milk I had been drinking then)  Being an A, I take plant derived iron, not ferrous sulfate..But, since that is true, that iron can cause problems, (too much of anything can cause problems, even water)I'm having my iron levels checked with my next risk factor eval. I had to laugh that my sister who was 275 pounds told me she was anemic and had to take iron last year.

Quoted from 815

I've been anemic eating red meat. (might be from the milk I had been drinking then)  

More then likely just from low stomach acid. Us A's can't digest meat so how can we possibly use the nutrients in it effeciently?
A healthy gut and hormones will go a long way to helping with iron.

If you read the above article I posted about iron absorption, you'll see that phytates
from grains would be one of the reasons iron isn't being properly absorbed in the gut.

If grains are sprouted, the phytates are broken down more effectively..Maybe for those who
have iron absorption problems, what might help them is to only eat grains that have been soaked, fermented or sprouted to neutralize the phytates.

http://www.suegregg.com/about/c.htm

Quoted from Andrea AWsec

More then likely just from low stomach acid. Us A's can't digest meat so how can we possibly use the nutrients in it effeciently?
A healthy gut and hormones will go a long way to helping with iron.

That's interesting. Every so often, I crave liver..(I always liked it) like once a year..and I'll keep craving it till I eat it. Then after I have some I won't crave it for another year..how weird is that?