Red blood cells are responsible for transferring oxygen to different organs in our body. The reduction in red blood cells count is called Anemia. Anemia could be the result of Vitamin B9 ( Folic Acid), Iron or Vitamin B12 deficiency, however the most common cause of Anemia is Iron deficiency.

There are two types of Iron; heme Iron and non-heme Iron. Heme iron has a better absorption rate in our body and is only found in animal food sources such as; red meat,  fish (especially tuna and halibut), white meat (especially chicken liver), pork and seafoods like shrimp, crabs and seashells. Heme Iron is typically absorbed at a rate of 7-35% while non-heme Iron is typically absobed at a rate of 2-20%.

If Anemia is found to be the result of Folic Acid deficiency, the following foods are recommended as the treatment; asparagus, bananas, liver, bread, broccoli, peas, cereal, egg yolk, unpurified flour, almonds, spinach and oranges.

If Anemia is caused by Vitamin B12 deficiency, consumption of dairy, meats (red meat, liver, white meat, fish and seashells) are advised.

Note that Vitamin C is essential for the absorption of Iron which is found in orange, grapefruit, Kiwi, tangerine, peach, strawberry, shrimp, water melon and wide-leafed vegetables.

For vegetarians who usually use non-heme Iron foods such as beans, soy, almonds, spinach, raisins, cereal and iron-enriched breads, we recommend that they increase their Vitamin C intake to help Iron absorption.

Using pots and skillets made of iron, also increases the absorption  rate of Iron in the body.

Anemic persons should never use any Iron supplements without doctors’ prescription, owing to the fact that excessive Iron does not get disposed and is stored in one of our body’s organs, such as the heart and liver, which could lead to Iron poisoning.

Iron absorption process when accompanied by Calcium intake causes disorders in the body.