Iron Deficiency Anemia Quotes

Over the past fifteen years, the iconoclastic mathematician Irakli Loladze has isolated a dramatic effect of carbon dioxide on human nutrition unanticipated by plant physiologists: it can make plants bigger, but those bigger plants are less nutritious. “Every leaf and every grass blade on earth makes more and more sugars as CO2 levels keep rising,” Loladze told Politico, in a story about his work headlined “The Great Nutrient Collapse.” “We are witnessing the greatest injection of carbohydrates into the biosphere in human history—[an] injection that dilutes other nutrients in our food supply.” Since 1950, much of the good stuff in the plants we grow—protein, calcium, iron, vitamin C, to name just four—has declined by as much as one-third, a landmark 2004 study showed. Everything is becoming more like junk food. Even the protein content of bee pollen has dropped by a third. The problem has gotten worse as carbon concentrations have gotten worse. Recently, researchers estimated that by 2050 as many as 150 million people in the developing world will be at risk of protein deficiency as the result of nutrient collapse, since so many of the world’s poor depend on crops, rather than animal meat, for protein; 138 million could suffer from a deficiency of zinc, essential to healthy pregnancies; and 1.4 billion could face a dramatic decline in dietary iron—pointing to a possible epidemic of anemia. In 2018, a team led by Chunwu Zhu looked at the protein content of eighteen different strains of rice, the staple crop for more than 2 billion people, and found that more carbon dioxide in the air produced nutritional declines across the board—drops in protein content, as well as in iron, zinc, and vitamins B1, B2, B5, and B9. Really everything but vitamin E. Overall, the researchers found that, acting just through that single crop, rice, carbon emissions could imperil the health of 600 million people. In previous centuries, empires were built on that crop. Climate change promises another, an empire of hunger, erected among the world’s poor.

More food is good, but agricultural diets can provoke mismatch diseases. One of the biggest problems is a loss of nutritional variety and quality. Hunter-gatherers survive because they eat just about anything and everything that is edible. Hunter-gatherers therefore necessarily consume an extremely diverse diet, typically including many dozens of plant species in any given season.26 In contrast, farmers sacrifice quality and diversity for quantity by focusing their efforts on just a few staple crops with high yields. It is likely that more than 50 percent of the calories you consume today derived from rice, corn, wheat, or potatoes. Other crops that have sometimes served as staples for farmers include grains like millet, barley, and rye and starchy roots such as taro and cassava. Staple crops can be grown easily in massive quantities, they are rich in calories, and they can be stored for long periods of time after harvest. One of their chief drawbacks, however, is that they tend to be much less rich in vitamins and minerals than most of the wild plants consumed by hunter-gatherers and other primates.27 Farmers who rely too much on staple crops without supplemental foods such as meat, fruits, and other vegetables (especially legumes) risk nutritional deficiencies. Unlike hunter-gatherers, farmers are susceptible to diseases such as scurvy (from insufficient vitamin C), pellagra (from insufficient vitamin B3), beriberi (from insufficient vitamin B1), goiter (from insufficient iodine), and anemia (from insufficient iron).28 Relying heavily on a few crops—sometimes just one crop—has other serious disadvantages, the biggest being the potential for periodic food shortages and famine. Humans,

Summary: Wheat Belly Detox Supplements Look for the supplements we use in the Wheat Belly 10-Day Grain Detox in health food stores. Because of regional variation in brands, the reputable brands that are available to you may differ from the ones I list below. Where national brands are widely distributed, I will specify a few quality representative ones. High-potency probiotic supplement: 30 billion to 50 billion CFUs per day for 6 to 8 weeks. My favorite brands include Garden of Life, Renew Life, and VSL#3, all of which contain a long list of preferred bacterial species, as well as high CFU counts. Vitamin D: 4,000 to 8,000 IUs per day to start for adults, as gelcaps or drops; long-term dose adjusted to achieve a 25-hydroxy vitamin D blood level of 60 to 70 ng/mL. Excellent vitamin D preparations are widely available in many brands and surprisingly low in cost. Look for oil-based gelcaps (that look like little fish oil capsules) or liquid drops, but not tablets. Even the big-box stores like Costco and Sam’s Club have excellent preparations. Magnesium: Preferably magnesium malate, 1,200 mg two or three times per day, or magnesium glycinate, 400 mg two or three times per day; or magnesium citrate, 400 mg two or three times per day. (If elemental magnesium—i.e., magnesium without the weight of malate, glycinate, or citrate—is specified on your supplement, aim for around 400 mg magnesium per day.) Source Naturals, NOW, and KAL are excellent brands. Fish oil: 3,000 to 3,600 mg per day of EPA and DHA, divided into two doses. Among my preferred brands are Nordic Naturals, Ascenta Nutra-Sea, and Carlson. Iodine: 500 to 1,000 mcg per day as potassium iodide drops or kelp tablets. Like vitamin D, there are many excellent preparations available at low cost. Iron: Look for supplements in the ferrous form and take only if low ferritin levels or iron deficiency anemia is identified; the dose depends on the severity of anemia and the form chosen. Sundown Naturals, Feosol, and Pure Encapsulations are among preferred brands. Zinc: 10 to 15 mg per day of (elemental) zinc as gluconate, sulfate, or acetate. Twinlab, Thorne, and NOW provide great choices.

Approximately eight hundred skeletons from the Dickson Mounds in the lower Illinois Valley have been analyzed. They reveal a clear picture of the health changes that accompanied the shift from foraging to corn farming around 1200 AD. Archaeologist George Armelagos and his colleagues reported that the farmers’ remains show a 50 percent increase in chronic malnutrition, and three times the incidence of infectious diseases (indicated by bone lesions) compared with the foragers who preceded them. Furthermore, they found evidence of increased infant mortality, delayed skeletal growth in adults, and a fourfold increase in porotic hyperostosis, indicating iron-deficiency anemia in more than half the population.

Pernicious Anemia translates into fatal blood deficiency, as a century ago it killed many of the people that developed it. It was a horrible and prolonged death process. It was later discovered that feeding raw liver to the patients would treat it. Today the condition is treated with vitamin B12 and iron supplements.

Iron deficiency anemia is a global pandemic!

Nutritional deficiencies—Iron-deficiency anemia is unusually common among celiac sufferers, affecting up to 69 percent. Deficiencies of vitamin B12, folic acid, zinc, and fat-soluble vitamins A, D, E, and K are also common.

Every decade has a unique hematological riddle, and for Minot's era, that riddle was pernicious anemia. Anemia is the deficiency of red blood cells-and its most common form arises from a lack of iron, a crucial nutrient used to build red blood cells. But pernicious anemia, the rare variant that Minot studied, was not caused by iron deficiency (indeed, its name derives from its intransigence to the standard treatment of anemia with iron). By feeding patients increasingly macabre concoctions-half a pound of chicken liver, half-cooked hamburgers, raw hog stomach, and even once the regurgitated gastric juices of one of his students (spiced up with butter, lemon, and parsley)-Minot and his team of researchers conclusively demonstrated in 1926 that pernicious anemia was caused by the lack of a critical micronutrient, a single molecule later identified as vitamin b13. In 1934, Minot and two of his colleagues won the Nobel Prize for this pathbreaking work. Minot had shown that replacing a single molecule could restore the normalcy of blood in this complex hematological disease. Blood was an organ whose activity could be turned on and off by molecular switches.

Foods that provide iron include prunes, pears, black cherries, blackstrap molasses, dark greens, beetroot, beet juice, dried beans, red meat, organ meats, poultry, miso, nuts and seeds. Persistent iron deficiency anemia can be treated with Floridex with iron, available at healthfood stores. Floridex usually brings quick results, without the constipation associated with iron supplements.

Even if it’s just a few pounds of performance-sapping excess body fat, there is always some cost to eating poorly. Other potential costs include iron deficiency anemia, stress fractures, and frequent upper respiratory tract infections—common health problems among competitive endurance athletes that are especially common among those with poor diets.

anemia is not an iron deficiency. It is, in fact, iron dysregulation. And this dysregulation is born of a deficiency of bioavailable copper, due to a lack of copper