a letter to expert@netwellness.org

[barbaranoela]

I sent an email---Xplaining all my issues--meds etc. MCC---and the issues of my low IRON levels---and I received an email--today---giving me great info.!!!

I sorta figured they wouldnt bother but they did

I was so impressed----and yes--my iron #'s are LOW---they suggested foods to build up the levels----and they also Xplained that the HgbA1C is checking for Diabetes(which were normal) thank goodness--!!!

So I am going to try the Slo-Fer time released tablets(walgreens) again---BUT instead of a whole tablet I am going to try 1/2---and see if that works with NO *D*---as the whole one did!!!
Cus, I am in a concerned state over this---more so than when I found out about my iron levels~~~

Hopefully this will work and I can build up the levels---cus I do not treasure going to a Hemo. for iron transfusions---

When one has never had issues -- imagine we all think WELLNESS will always be with us--
What a SEE-SAW we all ride----

luve Barbara

[/b]

[tex]

Hi Barbara,

That's impressive, that you got such a good response. But I'm kinda puzzled that you plan to try the pills again. Did they recommend that?

Are your iron levels seriously low, or just slightly low?

Do you eat much red meat? Red meat is the richest food source for iron. A lot of fruit and veggies also contain iron, but the body can't absorb iron from those sources very well.

Also, even though liver has a high iron content, it's best to avoid liver, because it's very high in vitamin A, which can increase the risk of osteoporosis, especially for post-menopausal women.

This site lists the amount of iron supplied by various foods.

http://www.eatwell.gov.uk/healthissues/irondeficiency/

That site is sponsored by the British government, and there's a lot of good information there, (such as not drinking coffee or tea with a meal, or within half an hour of a meal, in order to increase iron absorption). They also have some example menus.

Also, I certainly don't want to scare you, or anyone else, because this caveat only applies to certain situations, but some experts are recommending lower iron levels, due to the risk of serious liver disease, especially if certain other conditions are present in the liver:

http://www.ncbi.nlm.nih.gov/entrez/quer ... t=Abstract

Luve,
Tex

P S The most common known problem drugs regarding this risk of liver damage, are alcohol, barbituates, synthetic estrogens and progesterones, and drugs like carbamazine, danazol, ergotamine preparations, glutethimide, griseofulvin, meprobamate, methylprylon, mephentoin, succinimides, and valproic acid.

[barbaranoela]

Galahad----Iron levels are border line-----5.7-----

He is NOT overly concerned-----YET!!

I want to try the slo time released again---he had OK'd them last year but the *whole* tablet caused me *D*-----
I am going to Xperiment on my own!!!
LIVER((((SHUDDER)))) I hate that--my dad luved liver and onions and when it was prepared for a dinner meal--Robert and I HAD to get it down!!!!!We could not leave the table until the plate was clean--

Yes---I read about the lower levels--better to avoid liver disease---when other ailments are present---also~~~~

Veggies--yes---fruit so-so
Red Meat---not too much but am going to start indulging--

Thanks for your input-----
luve Barbara

PS. the org. didnt recommend the iron pills---recommended a better eating meal---

[tex]

Barbara,

We're in the same boat with the liver. My dad loved it, and I hated it.

To some people, liver tastes sweet, and to others, it tastes bitter. I'm one of those who think it tastes bitter. I'll bet that it tasted sweet to our dads, but I never thought to ask.

Luve,
Galahad

[kate_ce1995]

IMHO you are better off not liking liver. After all it is the filter for our bodies, so it usually has higher concentrations of toxics if an animal has been exposed to say heavy metals and such. I too hated it when my mother went on a kick of cooking liver when I was a kid. I'm always suprised that liver and onions is on the menu at the local restaurant.

Katy

[JJ]

I used to crave it about once a year, but it is getting pretty hard to find...sniff....JJ

[barbaranoela]

[Tessa]

I can only eat it when it has been fried with plenty of onion... And it does not taste so bad then...

Just try.

Love,
Tessa

[Dee]

Hi Barb!!!
Have you ever heard of taking black strap molasses for low iron??
My father used to take it and my husband has low iron, and if he wants to give blood, he takes it the night before.
I don't know if there is anything in it that would give you the skoots. You'd have to check that out..
Anybody else ever try this???
Love
Dee~~~~~~

[JJ]

I have heard of it, and I think my sister occassionally gave it to her horse, mixed-up with his oats. JJ

[Dee]

LOL JJ!!!! All I know is that molasses is very high in iron, calcium, etc..
Barb, let us know what you think!!


Love
Dee~~~~

[MaggieRedwings]

I for one love Blackstrap Molasses and always have it in the house. An acquired taste but I love it instead of honey on toast and always in pumpkin pie.

Love, Maggie

[tex]

Hi Dee,

It's great to "see" you again. How in the world are you doing these days? I hope you have the MC under control.

We've missed seeing the great recipes you used to post, too.

Love,
Tex

[Umber]

I just purchased some iron pills too.....I wasn't aware of the slow release! I am going to check that out. I am hoping it will help me with low energy I have had lately.

Gosh, this place is a buffet of information!

Lori

[hazel]

My daughter-in-law makes muffins using black-strap molasses for her daughter (you know the one--my grandbaby!) because it is a good source of iron and babies don't always get enough iron. That was the first I heard of it, but she is really up on things so it must be true.