View Full Version : Iron Content
Not sure if this should be in this thread or another, but I wanted to ask about iron...
I did a quick search and found good sources for iron in raw plant foods (there are tons, obviously!), but I am curious.
I went to give blood today and was prevented in doing so because my iron count was just below the required level.
My question is, does anyone know if this is 'natural' for a raw foodist? I know that most of the levels determined for nutriets are for cooked eaters and I don't know if I should try to give blood again or just know that as a raw fooder I will probably not have 'high enough' levels to meet the cooked standard?
07-12-2005, 11:38 AM
I am sure this will be move, but I am a low iron person, naturally, and since I have been raw, it has stablized at this level, when it used to go way lower at times.
I was thinking about that too...perhaps it will fluctuate a lot while I am cleansing, adjusting etc.
I agree too...I realize now the thread belongs in the other forum. Sorry folks.
07-12-2005, 01:21 PM
When your low in iron you need chlorophyll. Make sure your eating lots of dark green leafy vegetables. Most people make the mistake of taking iron when in reality you should be taking in more chlorophyll to assimilate the iron you eat.
I just went to the store and bought collards and spinach. I have a hard time with the dark greens as I don't enjoy the taste much, nor the texture when put in smoothies. After I was raw for 6 months last time I started enjoying spinach and Kale sometimes, but it's just one of those things...
I'll pay more attention to it!
07-12-2005, 04:30 PM
I bought some kale a while ago and at first it tasted quite bitter. After using it as my primary dark green leafy in my salads though I don't notice the bitterness anymore...which is great! I haven't tried collard greens yet. My iron level is just below normal. Here in Canada the system says you're low if it's below 42. I'm 41. I feel ok for the mosts part, but I should increase my green leafies more:>
According to Gillian McKeith's book 'Living Food for Health', the consumption of coffee and black (i.e. 'normal') tea can reduce the absorption of Iron & Zinc by up to 50%.
She also goes on to assert that the sea vegetable Dulse is one of the richest sources of Iron (150mg per 100g dry weight).
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