Guest guest Posted April 12, 2007 Report Share Posted April 12, 2007 Hello everyone, I'm new here and am almost raw for five months. (A few things I thought were raw but aren't holding me back) I have very low ferritin level - 23 I am challenged to increase it. My Naturopath recommends blackstrap molasses, but it's not raw and it's too sweet. Any suggestions? Kaylen Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 13, 2007 Report Share Posted April 13, 2007 Kaylen, Twenty years ago I worked for Dr Leo Bolles in Bellevue. I saw some great sucess for low iron with NESS #17. I just googled to see if NESS ENZYMES are still around and they are. http://www.enzymesinc.com/ness/formula-17-immune-support.html Then I googled Yellow dock and found this: Yellow dock is famous because of its ability to increase the amount of iron that is accessible to the blood system. It is also noted because of its ability to purify the blood. In Eclectic medicine it was much used in this way in many skin disorders. It is an excellent agent to cleanse the lymphatic system. Therefore the main uses are when the body is run down and has lost its ability to properly remove toxins. http://www.blueboyherbs.com/Yellow%20Dock.htm Terri kaylen2 <rainspirit wrote: Hello everyone, I'm new here and am almost raw for five months. (A few things I thought were raw but aren't holding me back) I have very low ferritin level - 23 I am challenged to increase it. My Naturopath recommends blackstrap molasses, but it's not raw and it's too sweet. Any suggestions? Kaylen Ahhh...imagining that irresistible " new car " smell? Check outnew cars at Autos. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 13, 2007 Report Share Posted April 13, 2007 Thanks, Terri, I'll look into it. I think the iron supplement I'm taking has yellow dock. It's getting the iron into from food me that's the problem, too. Kaylen -------------- Original message ---------------------- Terri Zappone <terrizs > Kaylen, > Twenty years ago I worked for Dr Leo Bolles in Bellevue. I saw some great > sucess for low iron with NESS #17. I just googled to see if NESS ENZYMES are > still around and they are. > http://www.enzymesinc.com/ness/formula-17-immune-support.html > > Then I googled Yellow dock and found this: > Yellow dock is famous because of its ability to increase the amount of iron > that is accessible to the blood system. It is also noted because of its ability > to purify the blood. In Eclectic medicine it was much used in this way in many > skin disorders. It is an excellent agent to cleanse the lymphatic system. > Therefore the main uses are when the body is run down and has lost its ability > to properly remove toxins. > http://www.blueboyherbs.com/Yellow%20Dock.htm > > Terri > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 13, 2007 Report Share Posted April 13, 2007 Hi Kaylen, Congrats on going raw, and for recognizing bad advice when you get it. Firstly, diagnosing mineral deficiency is more art than science. The standards by which deficiencies are deemed to exist are not reliable. The level of iron found in the bloodstream of an average, asymptomatic, SAD-eating individual is presumed to be " normal " but the fact is that most people in our culture eat foods that contain an abundance of mostly unusable, inorganic minerals from cooked meats and other unhealthful fare, inordinate quantities of which end up in their bloodstreams. Even though this is obviously not healthy, it is perceived to be " normal " . In reality, we really don't know what truly normal mineral levels are for a healthy human being. Medical professionals will tell you otherwise, but they are as wrong as your naturopath is for telling you to eat something as thoroughly unhealthful as molasses. Further, if it's true that you really are deficient, it is most likely an issue of assimilation, not intake. That means you can eat all the iron and/or iron supplements you want, and the underlying problem (not iron deficiency, but the inability of your body to utilize the iron you eat) won't go away. If you're expressing symptoms that are being attributed to iron deficiency, they may or may not actually have anything to do with your iron levels. If they do, it's only because all the problems you're experiencing are related to the same root cause -- toxicosis (saturation of the body with poisons and morbid wastes). In changing your diet, you have begun to resolve the problem. If you keep making improvements, your body's ability to use the nutrients you eat will normalize un time. Fasting will allow this to happen even quicker, if that's a possibility for you. If you're eating a reasonably healthful raw diet, it is also the case that you're probably getting plenty of iron in your diet. Note the following charts showing iron RDAs for people of various ages. Then, look below to find a chart showing the iron content of some healthful foods. It's probably not necessary, but if you feel the need to increase the levels of iron in your diet, these are the foods that can do that. Personally, I think it's just better to eat the foods you like. The charts below that show the iron and other minerals that would be derived from a typical day's intake on a raw, plant-based vegan diet. In addition, I've pasted some info about mineral deficiencies and molasses below that. The source is the Life Science Course that I sell on my website. Continued good luck on your raw journey. Nora ... www.RawSchool.com Iron RDAs: Children (1-3 years) 15 milligrams Children (4-10 years) 10 milligrams Males (11-18) 18 milligrams Males, Adult 10 milligrams Females (11-50 years) 18 milligrams Females (51 and over) 10 milligrams Food Sources: The following are good sources of organic iron: Sesame seeds Figs Peaches Green vegetable leaves Apricots Lettuce Raisins Mung bean sprouts Walnuts Broccoli Almonds Berries Dates Cherries Examples of Mineral Contents of Meals A typical summer menu: Meal Food Breakfast Watermelon Lunch Bibb lettuce Yellow squash Sunflower seeds Dinner Cherries Nectarines Bananas Mineral content of five essential minerals in the above meal: CALCIUM 400 milligrams IRON 18.2 milligrams MAGNESIUM 16 milligrams PHOSPHOROUS 1150 milligrams IODINE .245 milligrams A typical fall/winter menu: Meal Food Breakfast Oranges Grapefruit Lunch Lettuce Asparagus Chard Almonds Dinner Persimmons Apples Grapes Mineral content of five essential minerals in the above meal: CALCIUM 600 milligrams IRON 18.9 milligrams MAGNESIUM 458 milligrams PHOSPHOROUS 800 milligrams IODINE .235 milligrams Thoughts on mineral deficiencies: " Although an improper diet is usually viewed as the main cause of a mineral deficiency, it is also important to realize that a mineral deficiency can occur even when there is an excess of minerals in the diet. Although the minerals may be present, the body, for some reason or other, is unable to digest and assimilate them. In this case, a metabolic deficiency occurs. For example, in cases of pernicious anemia, which is often viewed as a serious iron deficiency, there is often an excessive amount of iron-containing pigment in all the organs. Post-mortem diagnosis of several anemic patients showed that there was enough iron stored in the spleen to correct the deficiency in the body. The mineral was present, it just was not being metabolized. Also, in cases with fasting anemic patients, it has been discovered that their number of red blood cells improve and iron is utilized more efficiently while on a fast. It is interesting to note that this occurs when the patient is not receiving any iron at all in his diet. The fasting condition enables the patients to metabolize the iron already stored within their system. " And, regarding molasses: " Dr. Rudolph Ballentine says that, " Since it is a concentrated residue, molasses contains significant quantities of minerals such as iron, a fair amount of calcium and generous quantities of trace elements such as zinc, copper, and chromium. " Just because these minerals can be detected in molasses does not mean that they are in a form that can utilized by the body. In fact, these minerals are mostly resulting from the residues from the lime, cattle bones, soil, and other residues left after being boiled for many hours at high temperatures. Most are inorganic and totally unusable to the human body. Even if there were any organic minerals left, they would be rendered useless after the boiling and chemical treatment. " Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 13, 2007 Report Share Posted April 13, 2007 Nora, Thank you for your comments. I regularly eat several of the foods listed. The naturopath also said the blood cells are varying sizes - more than the norm, which indicates the body is making them but struggling (OK, I didn't tape record the conversation so don't blame her if i'm inaccurate.) Seems to me I've also read somewhere that cancer loves an iron-rich environment so I'm not eager to get the ferritin up to 100. She should be glad I'm up from 14 to 23 LOL. (Gentlemen, cover your eyes) The 14 was when I almost needed a transfusion from excessive, and I do mean excessive, bleeding for over ten days. I'll stay on the path and see what things are like in a few months. As for the molasses, she only suggested that because she knew I wouldn't consume a haem source of iron, gag. Now that I don't cook, my cast iron skillet is in the basement. Perhaps I should go lick the rust off my chain link fence. (tongue in cheek) Kaylen Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 13, 2007 Report Share Posted April 13, 2007 With such a low ferritin level, maybe I'm evolving to an antity with green blood ROFL. Kaylen Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 13, 2007 Report Share Posted April 13, 2007 Hi Kaylen, I regularely attend a cancer group and you are right. Tests only shows what is not or is in the blood ( and at that moment), not what is stored in the body. you may be storing iron rather than the body proccessing it normaly . If you wish to discuss it a little with me write direct email. Catherine - rainspirit Friday, April 13, 2007 12:53 PM Re: Very low ferritin level - how to increase iron reserves?? Nora, Thank you for your comments. I regularly eat several of the foods listed. The naturopath also said the blood cells are varying sizes - more than the norm, which indicates the body is making them but struggling (OK, I didn't tape record the conversation so don't blame her if i'm inaccurate.) Seems to me I've also read somewhere that cancer loves an iron-rich environment so I'm not eager to get the ferritin up to 100. She should be glad I'm up from 14 to 23 LOL. (Gentlemen, cover your eyes) The 14 was when I almost needed a transfusion from excessive, and I do mean excessive, bleeding for over ten days. I'll stay on the path and see what things are like in a few months. As for the molasses, she only suggested that because she knew I wouldn't consume a haem source of iron, gag. Now that I don't cook, my cast iron skillet is in the basement. Perhaps I should go lick the rust off my chain link fence. (tongue in cheek) Kaylen Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 13, 2007 Report Share Posted April 13, 2007 My first thought was: eat some raw ferrit. Seriously, are you having any symptoms of anything? Maybe your ferritin level is just right. I think it would be interesting for raw fooders to get blood tests and compare them. Anybody know of a cheap place to get it done, without having to go through a doctor? Mark _____ On Behalf Of rainspirit Friday, April 13, 2007 12:59 PM Re: Very low ferritin level - how to increase iron reserves?? With such a low ferritin level, maybe I'm evolving to an antity with green blood ROFL. Kaylen -- Version: 7.5.446 / Virus Database: 269.4.0/759 - Release 4/12/2007 7:58 PM -- Version: 7.5.446 / Virus Database: 269.4.0/759 - Release 4/12/2007 7:58 PM Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 13, 2007 Report Share Posted April 13, 2007 > > Seriously, are you having any symptoms of anything? I don't kow what the symptoms are for low ferritin except she said the blood cells are not even in size indicating the body is making them but struggling to do so. I'm definitely not anemic according to the hematocrit test. This is from http://www.thewayup.com/products/0136.cfm talking about a ferritin suppliment rather than an iron supplement. The best blood test for determining iron status is serum ferritin, which measures the level of stored iron available in your body. Dr. Slagle considers any level less than mid-normal to be capable of detracting from health & requiring dietary change or supplementation. f you are in the high risk group or have a constellation of the deficiency symptoms listed below, supplementation is likely indicated. Do not use if you have a liver disorder or do not fit the group at risk for deficiency, unless you have a serum ferritin test. SYMPTOMS OF DEFICIENCY : * Depression * Fatigue * Listlessness * Impaired learning * Poor memory * Decreased attention span * Irritability * Dizziness * Appetite loss * Constipation * Difficulty swallowing * Joint soreness * Asthma * Sores on skin * Hair loss * Headaches * Sore or burning tongue * Brittle, flat, or spoon shaped nails * Longitudinal ridges on nails * Heart palpitations on exertion * Shortness of breath * Cold extremities * Decreased resistance to infection * Anemia (hypochromic, microcytic) * Numbness & tingling * Night sweats * Fragile bones * Growth impairment * Eye soreness Those could be symptoms of many other conditions as well. Kaylen Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 13, 2007 Report Share Posted April 13, 2007 For a list of plant-based foods (animal based too) and their iron content (the top 38 are plant-based! I missed an animal organ at 4.9 mg) have a look here: http://www.soystache.com/iron.htm Jeff Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 14, 2007 Report Share Posted April 14, 2007 For a list of plant-based foods (animal based too) and their iron content (the top 38 are plant-based! I missed an animal organ at 4.9 mg) have a look here: soystache.com/iron.htm Jeff Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 15, 2007 Report Share Posted April 15, 2007 You might want to try taking a chelated (said kee-lated) iron supplement. I do this with zinc as it seems to be the only way I can keep from getting low on zinc. The chelation process makes the mineral easier for the body to absorb. Ron , rainspirit wrote: > > > Thanks, Terri, I'll look into it. I think the iron supplement I'm taking > has yellow dock. It's getting the iron into from food me that's the problem, too. > Kaylen Quote Link to comment Share on other sites More sharing options...
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