Good source of iron..?!
Question: Good source of iron!.!.!?
well i'm anaemic and i have my blood test in two days, to check my iron levels and apparently, if theres no improvement in the amount of iron in my blood!.!.!.then ive gotta take steroids for a while!. i seriously dont want to!.!.!.do u know any foods and stuff that can like boost ur iron!?
i've been having salads and stuff for the past couple of weeks to try and aid the amount of iron in my blood and i'm on iron tablets too!. any advice!?Www@Answer-Health@Com
i've been having salads and stuff for the past couple of weeks to try and aid the amount of iron in my blood and i'm on iron tablets too!. any advice!?Www@Answer-Health@Com
Answers:
I was anemic when I was a vegetarian and did a lot of high impact exercise!. Did you know that a lot of impact breaks down red blood cells!? I didn't!. This breakdown is okay, of course, if you are rebuilding enough red blood cells!. But combined with my lack of meat I guess my body type could not compensate quick enough!. There are certain body/blood types (for example I am Type O blood) that more difficult to adapt a meatless lifestyle!. Not impossible to adapt just more difficult, and I was way too busy and TIRED from the anemia!. I hated the Iron supplements with a passion!. They gave me terrible headaches and constipation!.
Therefore I took the path of least resistance and integrated a small amount of red meat in my diet!. That's all it took--a small amout a couple times a week!. The iron is much more easily absorbed from red meat sources!. (Heme Iron)!.
Edit: Has your physician screened you for as a carrier of thassalemia!. It can be misdiagnosed as anemia and more iron won't fix this anemia!.
Good luck!Www@Answer-Health@Com
Therefore I took the path of least resistance and integrated a small amount of red meat in my diet!. That's all it took--a small amout a couple times a week!. The iron is much more easily absorbed from red meat sources!. (Heme Iron)!.
Edit: Has your physician screened you for as a carrier of thassalemia!. It can be misdiagnosed as anemia and more iron won't fix this anemia!.
Good luck!Www@Answer-Health@Com
I am also anemic and my doctor put me on iron supplements that I take twice a day!. They do cause stomach problems for me but have raised my iron level!. I don't know about steroids!. This site has a list of iron rich foods www!.bloodbook!.com/iron-foods!.html !. Good luck!. Www@Answer-Health@Com
Check this website!. They've got a whole list of foods that are iron rich!.
http://www!.healthcastle!.com/iron!.shtml
They also have foods that aid in iron absorption!.Www@Answer-Health@Com
http://www!.healthcastle!.com/iron!.shtml
They also have foods that aid in iron absorption!.Www@Answer-Health@Com
I was once that myself, and I think I still am!.
I suggest eating a lot of red meats!. or meats in general!.!.!.Not fast food ones though, those arent good!Www@Answer-Health@Com
I suggest eating a lot of red meats!. or meats in general!.!.!.Not fast food ones though, those arent good!Www@Answer-Health@Com
Red meat and potatoes are both great sources of iron!.Www@Answer-Health@Com
just take supplements, like geritolWww@Answer-Health@Com
RED MEAT!! Www@Answer-Health@Com
eat ur greens, brocali and peas are good!. good luck!. xxxxWww@Answer-Health@Com
Clams, Pork Liver, Oysters, Chicken Liver, Mussels, Beef Liver have a lot of iron in them!.
Go to your nearest thrift shop and get an iron skillet!. The iron from the skillet will leach into the food you cook in it!. A well-seasoned cast-iron skillet requires little oil for cooking!. That means it is up to the task of preparing light and healthy meals!. The more you use a cast-iron skillet, the more non-stick the surface becomes!. The reason is, cast-iron is porous and when it's heated, it absorbs some of the oil, protecting it against future moisture!. When a cast-iron skillet is bought new, it must be seasoned before you can use it!. That means, it must be cleaned, dried, oiled and heated!. Follow the simple directions below for a well-seasoned skillet:
Rinse under warm soapy water!.
Dry skillet well!.
Rub the skillet with a generous amount of oil!.
Leave skillet on a burner turned to low heat for no less than an hour OR you can also bake it in a 350 degree oven for 2 hours!.
Let skillet cool, then pour out any leftover oil!.
Repeat this procedure several times before using the skillet!.
Cast-iron will rust if not maintained properly!. By following a few rules, your skillet should remain rust-free and ready for use for a very long time!. Here's a few things you can do to keep your cast-iron skillet in tip-top shape:
Cast-iron should never be wet when not in use!. NEVER put your cast-iron skillet in the dish washer!.
Foods cooked in a cast-iron skillet could contain twice as much iron than they would cooked by other, non-stick skillets!.
Rusted cast-iron CAN be saved!!! Scour the pan with steel wool and then scrub the pan with hot, soapy water then scour with steel wool again before drying!. Don't forget to reseason as described above!
When finished cooking with pan, scrub the pan under hot water!. Place on a warm burner for a few minutes to dry!. When drying is done, drizzle some vegetable oil in it!. Rub the oil over the inside ok skillet with a paper towel - make that skillet shine! Let skillet cool!.
Cast-iron corrodes when acidic foods are added!. If the skillet is well-seasoned, corrosion is not likely!. Be sure to remove acidic foods from the skillet immediately when cooking is finished!.
Iron Absorption Enhancers
Meat/fish/poultry
Fruits: Orange, Orange Juice, cantaloupe, strawberries, grapefruit etc
Vegetables: Broccoli, brussels sprouts, tomato, tomato juice, potato, green & red peppers
White wine
Iron Absorption Inhibitors
Red Wine, Coffee & Tea
Vegetables: Spinach, chard, beet greens, rhubarb and sweet potato
Whole grains and bran
Soy products
Good luck! I have been on steroids before and it is definitely something you don't want to be on!.Www@Answer-Health@Com
Go to your nearest thrift shop and get an iron skillet!. The iron from the skillet will leach into the food you cook in it!. A well-seasoned cast-iron skillet requires little oil for cooking!. That means it is up to the task of preparing light and healthy meals!. The more you use a cast-iron skillet, the more non-stick the surface becomes!. The reason is, cast-iron is porous and when it's heated, it absorbs some of the oil, protecting it against future moisture!. When a cast-iron skillet is bought new, it must be seasoned before you can use it!. That means, it must be cleaned, dried, oiled and heated!. Follow the simple directions below for a well-seasoned skillet:
Rinse under warm soapy water!.
Dry skillet well!.
Rub the skillet with a generous amount of oil!.
Leave skillet on a burner turned to low heat for no less than an hour OR you can also bake it in a 350 degree oven for 2 hours!.
Let skillet cool, then pour out any leftover oil!.
Repeat this procedure several times before using the skillet!.
Cast-iron will rust if not maintained properly!. By following a few rules, your skillet should remain rust-free and ready for use for a very long time!. Here's a few things you can do to keep your cast-iron skillet in tip-top shape:
Cast-iron should never be wet when not in use!. NEVER put your cast-iron skillet in the dish washer!.
Foods cooked in a cast-iron skillet could contain twice as much iron than they would cooked by other, non-stick skillets!.
Rusted cast-iron CAN be saved!!! Scour the pan with steel wool and then scrub the pan with hot, soapy water then scour with steel wool again before drying!. Don't forget to reseason as described above!
When finished cooking with pan, scrub the pan under hot water!. Place on a warm burner for a few minutes to dry!. When drying is done, drizzle some vegetable oil in it!. Rub the oil over the inside ok skillet with a paper towel - make that skillet shine! Let skillet cool!.
Cast-iron corrodes when acidic foods are added!. If the skillet is well-seasoned, corrosion is not likely!. Be sure to remove acidic foods from the skillet immediately when cooking is finished!.
Iron Absorption Enhancers
Meat/fish/poultry
Fruits: Orange, Orange Juice, cantaloupe, strawberries, grapefruit etc
Vegetables: Broccoli, brussels sprouts, tomato, tomato juice, potato, green & red peppers
White wine
Iron Absorption Inhibitors
Red Wine, Coffee & Tea
Vegetables: Spinach, chard, beet greens, rhubarb and sweet potato
Whole grains and bran
Soy products
Good luck! I have been on steroids before and it is definitely something you don't want to be on!.Www@Answer-Health@Com