Anemia, literally meaning "without blood," is one of the most common nutritional diseases on the planet. There are several major types of anemia, and all of them result in abnormally low levels of iron in the blood. Consequences of anemia, which can range from mild to severe, may produce fatigue, heart trouble, and mental cloudiness, among other symptoms. Anemia also reduces the amount of oxygen available to cells and organs, a significant factor in many disease processes.Types of Anemia
- Iron deficiency anemia: This is the most common form of anemia, and may be caused by a poor diet, or due to other conditions such as internal bleeding.
- Pernicious anemia: This type is the result of the digestive tract's failure to absorb sufficient amounts of iron or other important nutrients such as vitamin B-12.
- Anemia due to vitamin deficiencies: The body cannot make enough red blood cells (rich in iron) without key nutrients such as B-12 or folic acid.
- Anemia linked to chronic illness: Certain conditions can interfere with the production of red blood cells, producing ongoing anemia. These include HIV, kidney disease, arthritis, and Chron's disease. Certain types of cancer, especially blood or bone marrow cancers, can also interfere with normal blood cell production. Some autoimmune diseases can also cause the body to unnaturally destroy red blood cells.
When a person is anemic (has low iron levels) it is usually because the body is not producing enough red blood cells (RBCs). Without enough RBCs, insufficient amounts of oxygen becomes a problem, and waste products such as carbon dioxide cannot be efficiently eliminated. A protein in RBCs called hemoglobin enables the distribution of oxygen, and anemia is also often the result of low levels of hemoglobin.
Symptoms of Anemia
Fatigue is the most common symptom associated with anemia. Others may include:
- Pale skin
- Irregular heartbeat
- Cold extremities
- Chest pain
- Dizziness
- Confusion or memory loss
- Constipation or diarrhea
- Headaches
- Bleeding gums or a sore, red tongue
- PICA: Abnormal craving to chew on ice, chalk or crayon
- Prone to illness
- Shortness of breath upon the least bit of exertion
If you suspect you are anemic, blood tests are available that can measure your levels of iron, hemoglobin, and nutrients associated with prevention of anemia such as B-12 and folic acid.
Nutritional Interventions
Except for anemia caused by other conditions, the vast majority of cases can be prevented or turned around through proper nutrition or nutritional supplementation. The use of a natural iron supplement can be appropriate, but keep in mind that too much iron can be toxic to the body. If you do take an iron supplement, be sure to choose one that is in a form similar to that naturally found in the body, as many synthetic forms of iron cannot be absorbed or utilized properly.
Two major nutrients are typically lacking in anemic persons: Vitamin B-12 and folic acid. Both of these can be elevated via a healthy diet or with natural supplementation if necessary. A diet that is high in iron is very beneficial too. Foods that are iron-rich include beans, lentils, dried fruits, and many nuts.
The ability to absorb B-12 declines drastically with age. A sublingual B-12 bypasses the digestive system, providing an infusion of B vitamins directly into the bloodstream. A formula that includes Vitamin B-6 and Folic Acid which work synergistically with Vitamin B-12 in lowering serum homocysteine levels and nutritionally supporting a healthy nervous system and cardiovascular function is recommended. High homocysteine levels are an independent risk factor for heart attack, stroke, or vascular disease. Elevations in homocysteine are found in approximately 20 to 40 percent of patients with heart disease. When there is too much homocysteine in the blood, arteries are damaged and plaque forms. The result is arteriosclerosis and heart disease. This happens when we don't get enough of certain vitamins, mainly B-6, B-12 and folic acid. These B vitamins are missing from our diets because processing and refining foods destroys these vital nutrients.
I highly recommend the methylcobalamin form of vitamin B-12 which is active in the central nervous system. The liver does not convert the cyanocobalamin form of vitamin B-12 into adequate amounts of methylcobalamin. The solution is to take vitamin B-12 in the methylcobalamin form under the tongue every day.
Vitamin B-12 can be found in red meat (or fish such as salmon and mackerel if you wish to avoid red meat), leafy green vegetables, and in dairy foods such as milk, egg yolks, and cheese. If you have pernicious anemia, it is also important to use a spore-bearing probiotic to strengthen the health of your digestive tract. B-12 is necessary for health RBCs to form and reproduce.
Folic acid, another of the B vitamins, works in close conjunction with B-12, and anemics are often low in both. Risk factors for low folic acid levels (and low B-12) include pregnancy, cancer treatments such as chemotherapy, the use of certain medications, and alcohol abuse. Foods rich in folic acid include citrus fruits and leafy green vegetables.
It is also important to get enough vitamin C, as this substance helps your body to absorb more iron, B-12, and folic acid.
Let me suggest a superfood that is wonderful for treating and preventing anemia: organic, non-sulphured blackstrap molasses. This byproduct of refined sugar has a rich, bittersweet flavor, and is rich in numerous nutritional goodies including iron, calcium, copper, manganese, magnesium, selenium, and vitamin B-6. In fact, blackstrap molasses is higher in iron than red meat, and lower in calories and fat-free to boot!
Other Resources
Response of Trypanosoma Brucei Brucei--induced Anemia to a Commercial Herbal Preparation
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