Iron deficiency

[Persej]

I did a little research of foods in my country and I noticed an interesting phenomenon. First, there are not many products with added iron. Nestle is the biggest manufacturer that ads iron in its products, but apart from them, it's hard to find added iron in anything. Second, there is a domestic manufacturer that makes a famous biscuit in the country - Plazma - which adds iron to it, but I noticed that they reduced iron over time. It used to be like this in 2011:

Plazma ground with chocolate for children and Plazma biscuits for children are enriched with iron (100g of product contains 5mg). Plazma biscuits contain 3.3mg of iron per 100g of product, as does Plazma good start (100g of product contains 3.1mg).

Zdravlje i ishrana

NUTRITIVNE POTREBE I ZNAČAJ HRANLJIVOSTI Za pravilno funkcionisanje organizma potrebno je unositi odgovarajuće količine hranljivih materija. Uz vodu veći deo namirnica čine određene hranljive mater…

brankastefanovic.wordpress.com

The latest version had 2.8 mg of iron per 100 g of product, but today my mother bought another Plazma and it now has 2.1 mg.

I also noticed this in one Nestle product, which used to have 13.2 mg per 100 g of product, but now it has 12.5 mg.

 

[Zar]

I'm not an expert but I saw a video, and have been meaning to read her book, from Barbara O'Neill about her understanding of Iron deficiency, and how she treated her 13 years of struggles with iron deficiency and low Ferin level(she did suffer from anemia). The segment of her video that deals with iron deficiency is below.

She says that most people with low iron are either bleeding very heavily or they have low stomach acid that breaks apart the iron from foods.

Reasons for low HCL(this comes from several of her videos)

Eating every couple hours; exhaust digestive enzymes
Drinks with their meals; waters down HCL
Over eats; overburdens the stomach
High stress!! especially when eating

One very interesting thing she talked about is that our bodies can get into the habit of producing certain amounts of HCL. I'm not sure how this works with genetics but I keep thinking about our DNA carrying our information down through our children, so maybe there is an informational habit that can get passed down. Either way, what Barbara O'Neill did was to reteach her body to produce HCL through a bitter tea she made that actives the liver and glands that make enzymes.

Her tea recipe.

1Part dandelion
1Part Gentain
1Part Licorice
1/2 Part of Goldn Seal

Use 1/3 tsp of this mixture into a 1/3 cut of hot water before every meal so as not to water down the HCL.

Hope this helps.