What foods increase hemoglobin?

There are several types of blood cells, the most popular and famous, these are red blood cells. About them we are well heard, because the work of these cells depends on the saturation of each cell of the body with oxygen. Erythrocytes carry fresh oxygen from the lungs, for this they have a special device - hemoglobin.

Hemoglobin is a complex protein that contains iron . It is from its content in the blood that it depends how much red blood cells will saturate O2. If hemoglobin is small, oxygen is also low. The brain suffers, first of all, dizziness, fatigue, tinnitus can occur.

All these are the first "bells" of the fact that it is high time you asked what products increase hemoglobin.

Iron deficiency anemia and low hemoglobin

Anemia is a diagnosis, a decreased hemoglobin is just a harbinger of anemia. With iron deficiency anemia, doctors prescribe iron-containing preparations, well, and a list of what products can increase hemoglobin will be only an addition to treatment.

But low hemoglobin is easy to "cure" the right diet. Fortunately, products containing iron very much, so much so that the entire diet can make up a list of what foods increase hemoglobin.

The norm of hemoglobin for an adult woman is 120-150 g / l.

The lowered figure can arise because of heavy menstruation, beriberi, as well as pregnancy and lactation.

Let's start with products of animal origin:

In addition, any old-timer, when asked what foods to eat to increase hemoglobin, to answer - a dry red wine. For example, the Italians "prophylactically" give their children a tablespoon of wine daily.

Assimilation of iron

We look at how much in a specific iron product, without thinking that it can simply not be digested. First of all, iron deficiency anemia or simply lowered hemoglobin can arise due to stomach problems, when iron is simply not absorbed through its walls. Therefore it is very important in case of bad tests to consult at least with the therapist.

But that's not all. It turns out that our body absorbs only 10% of the iron from all the eaten. The best iron is absorbed from veal (tongue, liver, heart) - and this is 22%. Somewhat lower is the indicator for also useful beef, rabbit, turkey. Of fish, we absorb 11% of iron, and of plant products (berries, pomegranate, pumpkin) and even less.

There are also products that promote and interfere with the assimilation of iron.

First of all, vitamin C is the "helper" for iron. It is recommended to combine products with iron and ascorbic acid content. But you need to refrain from calcium, since they interfere with iron absorption of each other.

Iron and pregnancy

Very often women face iron deficiency during pregnancy. This is explained by the fact that the child and the whole reconstructing organism draws iron from your depot, which at the time of pregnancy could be incomplete. The baby is born with an ultra-high index hemoglobin - almost 200 g / l, and he took all this from your reserves.

During pregnancy, and after childbirth, study the question of what foods increase hemoglobin, otherwise, "typical" for inexperienced moms hair loss, fragility of nails, dry skin and loss of strength.

Actually, the list of products does not differ much, but, perhaps, the doctor will prescribe to you and iron-containing preparations. Or the following recipe: