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Archive for the ‘Anemia’ Category

A condition in which there are either too few red blood cells, too little hemoglobin in each red blood cell, or both. Your child will seem quite well if he is only mildly anemic. If the anemia develops slowly, the body adapts to the smaller amount of hemoglobin. This means that even severe anemia – if it is of gradual onset may cause no symptoms. What you’ll probably notice first is that the child is abnormally tired. He may be pale- the color of his lips, fingertips and insides of the eyelids are a better guide than the cheeks. He may also have a poor appetite or be irritable.

The anemia is caused by a sudden loss of blood, as in an accident or in certain blood disorders, then there may be some breathlessness, a fast pulse and even heart failure if treatment isn’t begun.

The many possible causes fall into three main groups. Lowered red blood cells count in the body; excessive breakdown of red blood cells by the body; and blood loss.

Iron deficiency anemia is the commonest blood disorder in children. Because breast milk usually contains plenty of easily-absorbed iron, young breast-fed babies don’t often suffer from it. Some premature babies are born with low body stores of iron and so have blood tests to check for anemia from time to time. The young child who doesn’t eat a varied diet containing iron-rich foods may become anemic. The main sources of iron in our diet are meat, bread (especially wholemeal), flour, cereals, potatoes and vegetables.

About one child in three with iron deficiency anemia has slight, continual bleeding from the gut after drinking cow’s milk. This can be prevented by heating cow’s milk before it is drunk or by reducing the amount of cow’s milk drunk by the child. Large amounts of cow’s milk may also reduce the amount of iron absorbed by the body and reduce the child’s appetite for other foods.

anemia can be caused by blood loss (a severe nose bleed, an accident or an operation) certain drugs which damage bone marrow or red blood cells: abnormalities in the red cells themselves or by leukemia. Rhesus babies usually suffer from anemia due to red cell abnormalities.

The vast majority of children whose cheeks look pale aren’t anemic at all. In those that are, iron deficiency anemia is the commonest condition by far.

It is hard to believe that America, a country with one of the highest standards of living in the world having over 20 million people with the disease of anemia caused by unhealthy diet, and nutritional deficiency with protein and fat intake 30% more than any other country in the world. Most people understand that anemia is caused by iron deficiency in the bloodstream but in reality anemia is characterized by deficiency in the hemoglobin of the red blood cells, diminishing the ability of the blood to transport oxygen to our cells and to remove carbon dioxide. In this article, we will discuss how to prevent and treat anemia with herbs.

1. DHEA

DHEA is the shortened name of dehydroepiandrosterone. It is a steroid hormone produced by the adrenal glands that helps to reduce the level of cytokine inflammation which damages the forming of protein from red blood cells.

2. Spirulina

Spirulina is rich in iron, folic acid and vitamin B12 which are essential for people with anemia.

It also contains high amounts of vitamin C helping the absorption of iron and strengthening the immune system. Spirulina not only increases the oxygen level in the blood, it also helps to remove carbon dioxide from our cells that are vital for people with nutritional deficiency anemia.

3. Lactoferrin

Lactoferrin enhances iron absorption, and protects our body from the negative and oxidative effects of excess iron. It can decrease or eliminate the side effects of nausea and constipation caused by iron supplementation. It also has beneficial effects in regulating the immune system,and anti-inflammatory, antibacterial antiviral and antioxidant effects. Study shows that lactoferrin increases the absorption and utilization of iron, and would be useful in the prevention of iron deficiency anemia.

4. Bee pollen

Bee pollen contains high amounts of protein, B-complex vitamins and folic acid that are vital supplements for anemia patients. It also is believed to improve the digestive process and improve levels of hemoglobin in some anemic patients. It has been used in Chinese medicine for over thousands of years in treating many kinds of chronic illnesses as well as longevity.

5. Hydrochloric acid

For people with megaloblastic anemia due to deficiency of the intrinsic factor such as poor iron and supplement absorption, then intake of hydrochloric acid is necessary. Hydrochloric acid helps the stomach lining to absorb and transport protein to the tissues of the body.

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Diet and disease are more and more recognized to have a close connection than ever before in history. There is much evidence proving that what we consume has a tremendous impact on our health. Nutritional science had its beginnings in the eighteenth century, and the appearance of vitamins in our food and the connection between diet and disease became known in the twentieth century. It is obvious to most folks that a diet void of nutrition and diseases are related.

Early discoveries from the most thorough study to ever be undertaken on the connection between diet and the impact it has on the risk of producing diseases are challenging a large number of Americans dietary beliefs. This study was performed in China and it paints a vivid picture of an eating plan, based on plants that will inevitably promote good health, rather than disease.Eating lots of animal protein is not necessary to prevent iron deficiency anemia and is, in fact, linked to terminal diseases. The Chinese who ate the highest amount of protein, especially animal protein, had the highest rankings in diseases such as, diabetes, heart disease and cancer.

In researching nutrition, the connection between the food we eat and disease have been acknowledged a long time ago. What has not been as apparent is the connection between nutrition as a whole and most every kind of disease, from simple colds to cancer. Even if you are genetically prone to certain diseases, a nutritious diet can greatly diminish the risk of getting any of them.

Child-hood diets have a great impact on latter years in life. A rich diet consisting of large amounts of protein, fats and calcium, which are rapid growth inhibitors, will greatly boost a womans danger of getting cancer of the breast and also of the reproductive organs of the body. The Chinese study also strongly suggested that people with high levels of cholesterol are more likely to get diseases such as diabetes, heart disease and cancer. It was proven that low cholesterol levels can protect against, not just heart disease, but also against colon cancer, which is the most ordinary of the life threatening diseases in America. Chinese mortality ratings from cancer of the colon were lowest where the cholesterol levels were the lowest.

We are primarily vegetarians in nature and our diets should consist of a variety of fruits and vegetables and other plant based foods. Our animal food consumption should be minimal. The body needs lots of water in order to flush out all the toxic waste. This keeps the skin, hair and all the organs of the body healthy, producing enzymes that will easily digest. This in turn, will empower the body to pick up all the valuable nutrients from the foods we eat.

Healthy foods are vegetables rich in minerals, which are carrots, peas, tomatoes, swiss chard, spinach, string beans, brussels sprouts, artichokes, beets cooked with apples, raisins, ect. Fruits and vegetables should be stewed in their own juices to avoid the loss of minerals that are easily dissolved in water during cooking. It seems that these valuable minerals are not so well absorbed when they are out of their colloidal state. The best way to prepare vegetables is to cook them slowly for one and one half to two hours, without water. This type of preparation will greatly enhance the taste of food and will also add to the longevity of life.

What is anemia?

Anemia is a common blood disorder characterized by a deficit of healthy red blood cells. Red blood cells distribute oxygen to every organ in the body, so a decreased number of red cells means the body must work harder to accomplish even simple tasks. As a result, the affected individual experiences constant exhaustion — one of the most common symptoms of anemia.

What causes anemia?

Various factors combine to trigger common anemia: iron deficiency, blood loss, parasites, and insufficient hydrochloric acid in the stomach. .

Another unique form of anemia called “sickle cell” results from a genetic disorder which causes a patient’s body to produce sickle-shaped red blood cells rather than normal spherical ones. The sickle-shaped cells carry less oxygen and cause sufferers to become anemic.

What are the symptoms?

Some of the most common symptoms of anemia are lethargy, exhaustion, and persistent lack of energy. Noticeable side effects of the condition include breathlessness, premature wrinkling, dull eyes, headache, and pale skin.

Severely anemic individuals may also experience frequent heart palpitations, and are at increased risk for mild, moderate, or severe cardiac problems.

Are there cures found in nature?

Yes! Anemia can be effectively treated using natural ingredients to improve the oxygen carrying capacity of blood. Most of the remedies utilize common ingredients, too.

Green Vegetables

Most green vegetables such as spinach, fenugreek, lettuce and okra are rich sources of iron. The regular consumption of these vegetables ensures a steady supply of iron in the body. Fenugreek seeds are also a rich source of iron. In addition to the healthful benefits of beet and carrot juice which boost the body’s hemoglobin production, other natural treatments include:

SESAME SEEDS mixed with milk are a great source of iron. Simply soak a teaspoonful of sesame seeds in lukewarm water, then grind and strain them, sweeten with honey or sugar and mix in a glass of milk.

ALMONDS contain many beneficial elements for anemia sufferers too, including iron, copper and vitamins. To maximize the benefits of almonds, soak seven almonds in water overnight. Remove the skin and grind the almonds into a paste which should be consumed every morning.

CHAMOMILE, ORANGE PEEL, GINGER, AND BRANDY TEA helps cope with the effects of anemia , too. To mix it in your kitchen combine two tablespoons of chamomile, two tablespoons of ground orange peel, and half of a teaspoon of ground ginger in two cups of boiling water. Allow the mixture to cool. Strain and add one cup of brandy. Consume one half of a cup of this blend every morning and evening.

Those who suffer from Anemia either have a reduced number of red blood cells or a reduced amount of hemoglobin (the component of red blood cells that attaches to oxygen and transports it in the blood). Since there is less oxygen available to the cells in the body, Anemics have less energy to perform normal functions. The most common cause of Anemia is iron deficiency… iron is used to make hemoglobin. Most Anemics are on medication for life. We are interested in fixing the nutritional deficiencies underlying the condition to heal the ailment completely.

Iron is a trace mineral of vital importance to the body. Although there is only about a teaspoon of it in your body at any one time, it is essential in the formation of Hemoglobin, the red pigment of blood. There are two types of iron: Heme and Non-Heme. Now, Heme is more easily absorbed by the gastro-intestinal tract (10-30%) while Non-Heme is only about1-10% absorbed. Heme is available in the tissues of animals. That’s right, the more available source of iron is found in meats and dairy than in plants. But we suggest only obtaining your iron from vegetable sources. Why?

The interesting fact is that despite a less absorbable form of iron, vegetarians are no more likely to suffer from iron deficiency than non-vegetarians. Draper and Wheeler have stated there is no indication of increased prevalence of iron deficiency amongst vegetarians. Anderson found the iron status of long-term vegetarian women to be adequate, despite a high intake of fiber and phytate which INHIBITS the absorption of iron!

In fact, because iron can be stored in the body, too much iron can cause problems. Too much iron consumption leads to the production of free radicals (a molecule with an extra electron that will steal a negatively charged hydrogen electron from DNA, tissues, or organs which causes disease and aging). High levels of iron have also been found in association with heart disease and cancer. The buildup of iron in the tissues has been associated with a rare disease known as hemochromatosis, a hereditary disorder of iron metabolism that causes bronze skin pigmentation, cirrhosis of the liver, diabetes, and heart disorders. All of this leads us to the conclusion that despite animal foods, you should never get your iron from a supplement. First, the pill will not have all of the other organic nutrients (copper, manganese, molybdenum, Vitamin A, and the B complex) necessary to absorb the iron safely. Second, in pills, you will get something like ferrous oxide (oxidized iron: In other words, RUST).



Symptoms:

Weakness, fatigue, overall pallor, dizziness, pale lips and eyelids, depression, pale and brittle nails, and coldness of the extremities

Recommendations:

An all natural whole food supplement can be helpful. VITAFORCE(TM) is extremely abundant in organic iron and has extraordinary blood building properties. Iron is up to 16 times more absorbable if taken with Vitamin C and this is properly balanced naturally in VITAFORCE(TM). It is also extremely rich in all the other nutrients necessary for healthy blood. If you are anemic, then drink juices rich in chlorophyll. Chlorophyll is responsible for the green pigment in plants (called the “blood” of plants). Chlorophyll has almost the exact same chemical makeup of hemoglobin (less one iron molecule), both are responsible for carrying oxygen in the blood. Since the chemical makeup is almost identical, chlorophyll can quickly and easily be converted to hemoglobin. If the juices are rich in organic iron, then you have all the qualities for a blood transfusion. For example, the fresh organic juice of carrots, beets and beet greens dramatically increases the red blood cell count in the body. Dark leafy vegetables and especially They have extraordinary blood-building properties. Other foods that contain iron are asparagus, bananas, beets, dulse, kelp, whole grains (esp. millet & kamut), leafy greens, raisins, parsley, peas, plums, squash, prunes, purple grapes, broccoli, and yams.
Things to Avoid:

All inorganic supplemental forms of iron; none of the iron supplements use organic iron, so you cannot absorb any of it and it gets pissed away or lodged in your tissues where it can cause disease. Caffeine and tannins (in tea), and calcium inhibit iron absorption. So, avoid coffee and tea. Beer, candy bars, dairy products (milk, cheese, butter, ice cream, etc…), and soft drinks. Additives in these foods interfere with the absorption of iron. Foods containing oxalic acids inhibit the absorption of iron. Eat only in moderate amounts; almonds, cashews, chocolate, cocoa, soda, and most nuts and beans.
References:

1) James F. Balch, M.D, Phyllis A. Balch, C.N.C, “Prescription for Nutritional Healing,” (1997)

2) Anderson, B. et al. The iron and zinc status of long-term vegetarian women. Am J of Clin Nutr v.34 (6),(1981):p.1042-1048.3) Draper, A. & Wheeler, E. The diet and food choice of vegetarians in Greater London. Center of Human Nutrition, London.(1989)

Sometimes I see clients with that characteristic tan mark around their cheeks and chin indicating early iron deficient anemia. When this happens the client is feeling run down, but not run down enough to cause them to go to a doctors office–yet. It’s my job to help the person supplement their diet so they don’t have to take iron pills, which can be harmful on the system…especially for iron, if a little is good, a lot is not better!

Iron supplement overdose can cause stomach pain, vomiting, diarrhea, black stools, lethargy, weakness, collapse, weak/rapid heartbeats, shallow breathing, convulsions and coma. Try getting those same symptoms from eating parsley and taking a couple teaspoons of blackstrap molasses every now and then. THAT won’t happen.

A safe preventative dose of blackstrap molasses is 1-2 teaspoons per day for a full-sized adult. Three teaspoons per day would be a maximum dosage if you have that characteristic tan on the cheeks. For children, give 1 teaspoon up to three times a week as a preventative, mineral supplement, and to give color to the face. Both parsley and blackstrap molasses are packed with minerals (including those trace minerals we need.)

Iron overload is linked to some cancers, heart disease, diabetes, arthritis and endocrine dysfunction. It is easy to overload when taking iron pills. It is much safer sticking to natural food sources for iron.

Other foods high in iron, besides blackstrap molasses and parsley include: Cherries, prunes, leafy green vegetables, poultry liver, legumes (peas/beans/lentils), eggs, fish and whole grains. If you crave these foods, it may be an indication that you are low in iron. You have to be REALLY low before it will show up on a blood test, so do your body a favor and eat more of these foods.

Herbs high in iron include alfalfa, bilberry, burdock, catnip, yellow dock root, watercress, sarsaparilla (in root beer) and nettles. I think your safest choices are nettles (also for itchy skin disease and low calcium,) catnip (also good for sleep disorders,) burdock (also a good liver cleanser,) and alfalfa (a bit over used–I see some allergic reactions with this.)