It is hard to believe that America, a
country with one of the highest standard of living in the world having
over 20 million people with the disease of anemia caused by unhealthy
diet, and nutritional deficiency with protein and fat intake 30% more
than any other country in the world. Most people understand that anemia
is caused by iron deficiency in the bloodstream, but in reality anemia
is characterized by deficiency in the hemoglobin of the red blood cells
diminishing the ability of the blood to transport oxygen to our cells
and to remove carbon dioxide. In this article, we will discuss how to
treat anemia with foods.
Types of Food to Prevent and treat anemia
1. Spinach
In the study to evaluate Bioavailability of total iron from meat, spinach (Spinacea oleracea L.) and meat-spinach mixtures by anaemic and non-anaemic rats with the initial haemoglobin levels of severely anaemic, mildly anaemic and non-anaemic rats were 63, 88 and 113 g/l, indicated that the Fe level in diets was about 30 mg/kg. All other nutrients equalled or exceeded the requirement of the growing rat. 3. The spinach
Fe was well utilized by the rats with average HRE of 0.41, 0.53 and
0.36, and apparent Fe absorptions averaging 0.48, 0.59 and 0.37 for the
severely anaemic, mildly anaemic and non-anaemic animals respectively.
4. Beef Fe was efficiently used by rats as reported by others. Average
HRE were 0.42, 0.51 and 0.44, and average apparent Fe absorptions were
0.44, 0.47 and 0.46 for the severely anaemic, mildly anaemic and
non-anaemic rats respectively(1)
2. Rice
In the study to to increase the iron content in rice endosperm and to improve its
absorption in the human intestine by means of genetic engineering, by introducing a ferritin gene from Phaseolus vulgaris into rice grains. To increase iron
bioavailability, by introducing a thermo-tolerant phytase from
Aspergillus fumigatus into the rice endosperm showed that with higher iron content, rich in phytase and cysteine-peptide has a
great potential to substantially improve iron nutrition in those
populations where iron deficiency is so widely spread(2).
3. Garlic
In the study to evaluate he anti-oxidant effect of aged garlic extract (AGE)on sickle red blood cells (RBC), found that there is a significant anti-oxidant activity of AGE on sickle RBC. AGE
may be further evaluated as a potential therapeutic agent to ameliorate
complications of sickle cell anemia(3).
4. Molasses
In the study to investigate the absorption of iron from grape molasses
(GM) and ferrous sulfate (FS) using the post-absorptive serum iron
increase method (non-radioactive) involved 56 subjects, aged
6-36 months. Group I consisted of 30 subjects with iron deficiency anemia (IDA) and group II, 26 non-anemic subjects, indicated that In the group with IDA, the mean after-test SI value in FS-given infants
was higher and the mean TIBC value lower than those of GM-given infants
(p < 0.05). However, in the non-anemic group, there was no
significant difference in the mean after-test SI and TIBC values in
either GM- or FS-given infants (p > 0.05). The mean increase of serum
iron in GM-given infants with IDA was 27.0 +/- 13.4 micrograms/ dl and
in FS-given infants, 60.6 +/- 17.0 micrograms/dl (p < 0.05). In the
non-anemic group, the mean increase of serum iron of GM-given infants
was 23.0 +/- 4.3 micrograms/dl, and that of FS-given infants, 23.8 +/-
10.0 micrograms/dl (p > 0.05). We determined that in non-anemic
subjects, the absorption of iron from GM was comparable to that from FS.
Furthermore, we believe that grape molasses is an effective iron source in preventing iron deficiency anemia in infancy(4)
5. Liver and apricot
In the study to evaluate a liver extract No. 343, N.N.R. known to be fully potent in pernicious anemia shows but 10 to 20 per cent of the potency of whole liver feeding in severe continuous secondary anemia due to bleeding in dogs, indicated that Supplementing this liver extract with whole bile does not modify the
reaction. Supplementing this liver extract with liver ash or apricot
ash shows the sum of the two expected feeding reactions. When we
supplement this liver extract with small amounts of whole liver (50 to
100 gm.) we may observe hemoglobin and red cell production in excess of
the sum of the expected separate reactions. Whether the liver extract
increases the potency of the whole liver feeding or vice versa, it
suggests similar possibilities in various human secondary anemias. Liver
and kidney fractions of varied types deserve much study to ascertain
their effect upon widely divergent types of human anemias(5)
6. Other foods
In the study of Anemia plus hypoproteinemia in dogs; various proteins in diet show various patterns in blood protein production; beef muscle,. egg, lactalbumin, fibrin, viscera, and supplements, found that Egg protein, egg albumin, and lactalbumin all favor the production of
more plasma protein and less hemoglobin as compared with casein. The
plasma protein to hemoglobin ratio is increased, sometimes above 100 per
cent. Supplements to the above proteins of casein digests or several
amino acids may return the response toward that which is standard for
casein. Histidine as a supplement to egg protein increases the total
blood protein output and brings the ratio of plasma protein to
hemoglobin toward that of casein. Beef
muscle goes to the other extreme and favors new hemoglobin production
up to 4 gm. hemoglobin to 1 gm. plasma protein-a ratio of 25 per cent.
The total amounts of new blood proteins are high. Lactalbumin as
compared with casein shows a lower total blood protein output and a
plasma protein to hemoglobin ratio of 70 to 90 per cent. Amino acid
supplements are less effective. See PDF for Structure Fibrin is a good
food protein in these experiments-much like casein. When fed over these 5
week periods it causes a sustained increase in blood fibrinogen. Folic
acid in the doses given has no effect on the expected response to
various diets. Peanut flour is a very poor diet for the production of
new hemoglobin and plasma proteins. Small supplements of casein and beef
show a significant response with improved output of blood proteins. Soy
bean flour gives a poor response and wheat gluten a good response with
adequate output of blood proteins. Visceral products show some variety. Beef heart is not as effective as beef muscle. Beef spleen, kidney, and pancreas give good responses but not up to casein. Pig stomach, beef
brain, and calf thymus are below average. The plasma protein to
hemoglobin ratio shows a narrow range (40 to 60 per cent) in experiments
with visceral products(6).
7. Etc.
Made From Fresh Fruits And Vegetable Recipes
Secret To A Vibrant
And Healthy Lifestyle
That You Can Find
Easily At The Comfort Of Your Kitchen.
For the series of Foods to prevent and treat diseases, visit http://foodspreventandtreatdiseases.blogspot.ca/p/phytochemicals-in-foods-to-prevent-and.html
For more health articles, please visit http://medicaladvisorjournals.blogspot.ca
Sources
(1) http://www.ncbi.nlm.nih.gov/pubmed/2640540
(2) http://www.ncbi.nlm.nih.gov/pubmed/12071303
(3) http://www.ncbi.nlm.nih.gov/pubmed/12086586
(4) http://www.ncbi.nlm.nih.gov/pubmed/9433148
(5) http://www.ncbi.nlm.nih.gov/pubmed/19869543
(6) http://www.ncbi.nlm.nih.gov/pubmed/14861380
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