-IBIS-1.7.6-
tx
cardiovascular system
anemia: nutritional deficiency/blood loss
Integrative Therapies

Home Care

Anemia is a deficiency or abnormality of the red blood cells. The red blood cells are needed to carry oxygen to the internal organs and muscles. The symptoms of anemia include weakness, paleness, headaches, fatigue, and irritability.

The most common causes are nutritional deficiencies, such as lack of iron and vitamin B12, or folic acid. Anemia can also be caused by blood loss from physical injuries, hemorrhoids, childbirth, menstruation, or a slowly bleeding peptic ulcer. Diseases that destroy or impair the production of the body's red blood cells will also cause anemia.

A blood test should be done to determine the cause of the anemia. Consult a physician immediately if suspected anemia is accompanied by pain, fever, confusion, the presence of a possible tumor, extreme changes in skin coloring, or changes in the urine.

THE FOLLOWING SUPPLEMENTS ARE USED FOR ANEMIA AND CAN BE TAKEN UNTIL SYMPTOMS IMPROVE:
1. Iron – 30 milligrams, 3 times per day. Iron Citrate or Picolinate are the prefered forms since they tend to be gentler on the gastrointestinal system and do not cause constipation.

2. Vitamin C – 1,000 milligrams, 3 times per day with meals. In addition to its other healing properties, vitamin C also aids in the body's ability to absorb iron.

3. Folic acid – 400 micrograms, 3 times per day. Folic acid should not be used by people with epilepsy, as it may increase seizures.

4. Vitamin B12 – 1,000 micrograms per day.


THE PROPER DIET FOR ANEMIA WILL INCLUDE:

1. Calf liver or liquid extracts of liver - This is one of the best foods for individuals with anemia who may need to consume the equivalent of 1/4 pound of liver per day. If commercial extracts are used, consult the product label. To avoid taking in too much vitamin A, the comsumption of more than 1/4 pound of liver on daily basis is not recommended.

2. In addition to liver, eat liberal amounts of iron-rich foods including molasses, beans, dried fruit, almonds, and shellfish and some meat.

3. Add at least 1 cup per day of cooked leafy green vegetables such as kale, collards, beet greens, and limited amounts of spinach to the diet.

4. Be sure to get enough high-quality protein, making sure to include beans, nuts, and seeds in your diet.


HERBS USED FOR ANEMIA:

1. Gentian Root tea – Taken 3 times per day about 1/2 hour before meals. Add 1 cup of boiling water to 1 teaspoon of the herb. The bitter taste can be decreased by adding 1/8 teaspoon of salt to the tea. Or take 1 capsule 3 times a day.

2. Dandelion Root tincture, which is a liquid herbal extract – 30 to 90 drops per day in water.

3. Yellow Dock Root tincture – 25 to 40 drops, 3 times per day.

4. Include the following fresh herbs in the diet as much as possible: Parsley, Nettles, Amaranth greens, and Kelp. Salads containing these herbs are a good way to incorporate them into your diet.

5. Decrease or eliminate your intake of coffee. Many coffee substitutes are currently on the market. Drink those beverages made with roasted Dandelion and Chicory Roots in place of the usual coffee, decaffeinated coffee, or black tea.


HOMEOPATHY:

From the following homeopathic remedies, the one that best matches the symptoms is choosen, dissolving 3 pellets under the tongue 3 times a day.

• Ferrum metallicum 6C: For anemia in people who were once full-blooded and are now pale and have a tendency to bleed.

• Natrum mur. 6C: For women with light menstrual periods that may be often delayed or when anemia is accompanied by weight loss.

• Ferrum phos 12C: Taken to improve absorption of iron from food.

Note: A wide range of homeopathic medicines can be helpful for individuals with anemia. Consultation with a health care professional trained in homeopathic prescribing will usually be the best way to select the correct medicine.

Clinic

Footnotes

Ajayi OA, Nnaji UR. Effect of ascorbic acid supplementation on haematological response and ascorbic acid status of young female adults. Ann Nutr Metab 1990;34:32-36.

BarShalom R, Soileau J. (eds.) Natural Health Hotline. Beaverton, OR: Integrative Medical Arts, 1991-1999.

Cook JD, Noble NL, Morck TA, et al. Effect of fiber on nonheme iron absorption. Gastroenterology 1983;85:1354-1358.

Hunt JR, Gallagher SK, Johnson LK. Effect of ascorbic acid on apparent iron absorption by women with low iron stores. Am J Clin Nutr 1994;59:1381-1385.

Kaltwasser JP, Werner E, Schalk K, et al. Clinical trial on the effect of regular tea drinking on iron accumulation in genetic haemochromatosis. Gut 1998;43:699-704.

Looker AC, Dallman PR, Carroll MD, et al. Prevalence of iron deficiency in the United States. JAMA 1997;277:973-976.

Mehta SW, Pritchard ME, Stegman C. Contribution of coffee and tea to anemia among NHANES II participants. Nutr Res 1992;12:209-222.

Mejia LA, Chew F. Hematological effect of supplementing anemic children with vitamin A alone and in combination with iron. Am J Clin Nutr 1988;48:595-600.

Morck TA, Lynch SR, Cook JD. Inhibition of food iron absorption by coffee. Am J Clin Nutr 1983;37:416-420.