(Uses): Irons primary function is the formation of hemoglobin in the body. Iron is also needed for energy production and protein metabolism.
(Deficiency): Anemia can occur with iron deficiency and this can bring about a host of other symptoms to include fatigue, dizziness, weight loss, decreased appetite, constipation, and lowered immune function just to mention a few.
(Food Sources): Eggs, fish, liver, poultry, almonds, avocados, beets, blackstrap molasses, brewer’s yeast, dates, dulse, kelp, kidney and lima beans, lentils, millet, peaches, pears, dried prunes, pumpkins, raisins, rice and wheat bran, seasame, seeds, soybeans, watercress.
(Herbal Sources): Alfalfa, burdock root, catnip, cayenne, chamomile, chickweed, chicory, dandelion, donq quai, eyebright, fennel seed, fenugreek, horsetail, kelp, lemongrass, licorice, milk thistle, mullein, nettle, oatstraw, paprika, parsley, peppermint, plantain, raspberry leaf, rose hips, sarsaparilla, shepherd’s purse, uva ursi, yellow dock.
(Assimilation): Take iron with 250mg of vitamin C and between meals.
(RDA): For men and postmenopausal women is 10 mg per day; for teenagers and women of childbearing age, it is 18 mg per day.