B12 deficiency is the cause of several forms of anemia. The
treatment for this disease was first devised by William Murphy who
devised experiments on anemia in dogs due to blood loss and then fed
them various substances to see what (if anything) would make them
healthy again. He discovered that ingesting large amounts of liver
seemed to cure the disease. George Minot and George Whipple then
set about to chemically isolate the curative substance and ultimately
were able to isolate vitamin B12 from the liver. For this, all three
shared the 1934 Nobel Prize in Medicine.
Recent studies have reported a close connection between B12
deficiency and Alzheimers dementia. This is thought to be caused by
accumulation of the neurotoxic amino acid Homocystein, which needs
B12 and also vitamin B6 and folic acid for its decomposition.
treatment for this disease was first devised by William Murphy who
devised experiments on anemia in dogs due to blood loss and then fed
them various substances to see what (if anything) would make them
healthy again. He discovered that ingesting large amounts of liver
seemed to cure the disease. George Minot and George Whipple then
set about to chemically isolate the curative substance and ultimately
were able to isolate vitamin B12 from the liver. For this, all three
shared the 1934 Nobel Prize in Medicine.
Recent studies have reported a close connection between B12
deficiency and Alzheimers dementia. This is thought to be caused by
accumulation of the neurotoxic amino acid Homocystein, which needs
B12 and also vitamin B6 and folic acid for its decomposition.
Before any treatment is commenced there should be definitive
diagnosis of the underlying cause for iron deficiency, particularly in
older patients who are most susceptible to colorectal cancer and the
gastrointestinal bleeding it often causes. In adults, 60% of patients with
iron deficiency anemia may have underlying gastrointestinal disorders
leading to chronic blood loss.[2] It is likely that the cause of the iron
deficiency will need treatment as well.
When iron deficiency has been diagnosed the condition can be treated
with iron supplements, e.g. in the form of ferrous sulfate, ferrous
gluconate, or amino acid chelate tablets. Recent research suggests
the replacement dose of iron, at least in the elderly with iron
deficiency, may be as little as 15 mg per day of elemental iron.[3]
diagnosis of the underlying cause for iron deficiency, particularly in
older patients who are most susceptible to colorectal cancer and the
gastrointestinal bleeding it often causes. In adults, 60% of patients with
iron deficiency anemia may have underlying gastrointestinal disorders
leading to chronic blood loss.[2] It is likely that the cause of the iron
deficiency will need treatment as well.
When iron deficiency has been diagnosed the condition can be treated
with iron supplements, e.g. in the form of ferrous sulfate, ferrous
gluconate, or amino acid chelate tablets. Recent research suggests
the replacement dose of iron, at least in the elderly with iron
deficiency, may be as little as 15 mg per day of elemental iron.[3]
If the cause is dietary iron deficiency, iron supplements, usually
with iron (II) sulfate, ferrous gluconate, or iron amino acid chelate
NaFeEDTA, will usually correct the anemia.
There can be a great difference between iron intake and iron
absorption, also known as bioavailability. Scientific studies indicate iron
absorption problems when iron is taken in conjunction with milk, tea,
coffee and other substances. This is the very reason we fortified
our recipe with iron and B12, combined with the natural amino
acids of coffee to enhance its absorption.
Recent research suggests the replacement dose of iron, at least in the
elderly with iron deficiency, may be as little as 15 mg per day of
elemental iron.
with iron (II) sulfate, ferrous gluconate, or iron amino acid chelate
NaFeEDTA, will usually correct the anemia.
There can be a great difference between iron intake and iron
absorption, also known as bioavailability. Scientific studies indicate iron
absorption problems when iron is taken in conjunction with milk, tea,
coffee and other substances. This is the very reason we fortified
our recipe with iron and B12, combined with the natural amino
acids of coffee to enhance its absorption.
Recent research suggests the replacement dose of iron, at least in the
elderly with iron deficiency, may be as little as 15 mg per day of
elemental iron.
Iron poor blood and Anemia:
While studies indicate the absorption of Iron varies with both
Individual and inhibiting substances, we have included the
best practices for absorption with coffee.
While studies indicate the absorption of Iron varies with both
Individual and inhibiting substances, we have included the
best practices for absorption with coffee.
List of Grains Rich in Iron: Iron (mg.)
Brown rice, 1 cup cooked 0.8
Whole wheat bread, 1 slice 0.9
Wheat germ, 2 tablespoons 1.1
English Muffin, 1 plain 1.4
Oatmeal, 1 cup cooked 1.6
Total cereal, 1 ounce 18.0
Cream of Wheat, 1 cup 10.0
Pita, whole wheat, 1 slice/piece, 6 ½ inch 1.9
Spaghetti, enriched, 1 cup, cooked 2.0
Raisin bran cereal, 1 cup 6.3
List of Iron Rich Legumes, Seeds, and Soy:
Sunflower seeds, 1 ounce 1.4
Soy milk, 1 cup 1.4
Kidney beans, ½ cup canned 1.6
Chickpeas, ½ cup, canned 1.6
Tofu, firm, ½ cup 1.8
Soy burger, 1 average 1.8 to 3.9*
List of Vegetables Rich in Iron:
Broccoli, ½ cup, boiled 0.7
Green beans, ½ cup, boiled 0.8
Lima beans, baby, frozen, ½ cup, boiled 1.8
Beets, 1 cup 1.8
Peas, ½ cup frozen, boiled 1.3
Potato, fresh baked, cooked w/skin on 4.0
Vegetables, green leafy, ½ cup 2.0
Watermelon, 6 inch x ½ inch slice 3.0
A Sample List of Foods Rich in Iron:
Blackstrap Molasses, one tablespoon 3.0
Dates or Prunes, ½ cup 2.4
Beef, Pork, Lamb, three ounces 2.3 to 3.0
Liver (beef, chicken), three ounces 8.0 to 25.0
Clams, Oysters ¾ cup 3.0
Dark meat Turkey ¾ cup 2.6
Pizza, cheese or pepperoni, ½ of 10 inch pie 4.5 to 5.5
Varies with brand. Check the iron content on the label.
Pregnant women should not eat liver because of its
very high Vitamin A content. Large amounts of Vitamin A
can be harmful to the baby.
Sources:
Longmore, Murray; Ian B. Wilkinson, Supaj Rajagoplan
(2004). Oxford Handbook of Clinical Medicine, 6th Edn.
Oxford University Press, pp. 626-628. ISBN
0-19-852558-3.
Rockey D, Cello J (1993). "Evaluation of the
gastrointestinal tract in patients with iron-deficiency
anemia". N Engl J Med 329 (23): 1691-5. PMID 8179652.
Rimon E, Kagansky N, Kagansky M, Mechnick L,
Mashiah T, Namir M, Levy S (2005). "Are we giving too
much iron? Low-dose iron therapy is effective in
octogenarians". Am J Med 118 (10): 1142-7.
DOI:10.1016/j.amjmed.2005.01.065. PMID 16194646.
Brown rice, 1 cup cooked 0.8
Whole wheat bread, 1 slice 0.9
Wheat germ, 2 tablespoons 1.1
English Muffin, 1 plain 1.4
Oatmeal, 1 cup cooked 1.6
Total cereal, 1 ounce 18.0
Cream of Wheat, 1 cup 10.0
Pita, whole wheat, 1 slice/piece, 6 ½ inch 1.9
Spaghetti, enriched, 1 cup, cooked 2.0
Raisin bran cereal, 1 cup 6.3
List of Iron Rich Legumes, Seeds, and Soy:
Sunflower seeds, 1 ounce 1.4
Soy milk, 1 cup 1.4
Kidney beans, ½ cup canned 1.6
Chickpeas, ½ cup, canned 1.6
Tofu, firm, ½ cup 1.8
Soy burger, 1 average 1.8 to 3.9*
List of Vegetables Rich in Iron:
Broccoli, ½ cup, boiled 0.7
Green beans, ½ cup, boiled 0.8
Lima beans, baby, frozen, ½ cup, boiled 1.8
Beets, 1 cup 1.8
Peas, ½ cup frozen, boiled 1.3
Potato, fresh baked, cooked w/skin on 4.0
Vegetables, green leafy, ½ cup 2.0
Watermelon, 6 inch x ½ inch slice 3.0
A Sample List of Foods Rich in Iron:
Blackstrap Molasses, one tablespoon 3.0
Dates or Prunes, ½ cup 2.4
Beef, Pork, Lamb, three ounces 2.3 to 3.0
Liver (beef, chicken), three ounces 8.0 to 25.0
Clams, Oysters ¾ cup 3.0
Dark meat Turkey ¾ cup 2.6
Pizza, cheese or pepperoni, ½ of 10 inch pie 4.5 to 5.5
Varies with brand. Check the iron content on the label.
Pregnant women should not eat liver because of its
very high Vitamin A content. Large amounts of Vitamin A
can be harmful to the baby.
Sources:
Longmore, Murray; Ian B. Wilkinson, Supaj Rajagoplan
(2004). Oxford Handbook of Clinical Medicine, 6th Edn.
Oxford University Press, pp. 626-628. ISBN
0-19-852558-3.
Rockey D, Cello J (1993). "Evaluation of the
gastrointestinal tract in patients with iron-deficiency
anemia". N Engl J Med 329 (23): 1691-5. PMID 8179652.
Rimon E, Kagansky N, Kagansky M, Mechnick L,
Mashiah T, Namir M, Levy S (2005). "Are we giving too
much iron? Low-dose iron therapy is effective in
octogenarians". Am J Med 118 (10): 1142-7.
DOI:10.1016/j.amjmed.2005.01.065. PMID 16194646.
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