Cyanocobalamin – in the heart, kidneys, liver and oysters. Other important sources of cyanocobalamin are a variety of seafood, fish (red varieties), milk, cheese, egg yolk. Sources of folic acid, which is included in the treatment of this anemia, are found in leafy greens, wholemeal baked goods, buckwheat and oatmeal, millet, soybeans, beans, cauliflower, mushrooms, pomegranates (sweet varieties), persimmons, seeds
All iron-containing products that contribute to an increase in hemoglobin levels can be divided into the following groups:
products with a high iron content (the amount of iron is more than 4 mg per 100 grams of product) – organ meats (liver, kidneys, tongue), peas, beans, buckwheat, chocolate, blueberries, porcini mushrooms, beef, rabbit meat, eggs, oatmeal , apples, pears, nuts (especially hazelnuts), seaweed, etc.;
foods with a moderate iron content (from 1 to 1.9 mg per 100 grams of product) – sardines, mackerel, radishes, beets, chicken, rice, cereals, potatoes, eggplants, lemons, apricots, grapes, rutabagas, gooseberries, dill, cranberries, cherries , pumpkin, apples, black currants, strawberries, white cabbage, rose hips, bell peppers, tomatoes, eggplant, zucchini, melon, sea buckthorn, blackberries, wild strawberries, viburnum, cranberries, peaches, plums, hawthorn, corn, lemon, orange, pear, kiwi, barberry, blueberries, tangerines, peaches, radish, quince and others. The “record holder” for iron content among berries is raspberries. 100 g of its berries contain about 1200 micrograms of iron.
However, eating foods that increase hemoglobin is not enough. You need to know how to use them correctly and with what to combine.
The fact is that some foods contribute to the absorption of iron and, accordingly, increase the level of hemoglobin, and some, on the contrary, slow down the absorption of iron and will not bring the expected results.
For example, vitamin C is an effective catalyst for iron-containing products (which is why it is recommended that drugs prescribed for anemia be taken with ascorbic acid).
As you know, citrus and other fruits are rich in vitamin C, so you should not drink tea and coffee with food, but orange or tomato juice. Carrot juice and spinach juice will also help with the absorption of iron and saturate with vitamins.
As for foods that are not combined with iron-containing foods, calcium-rich foods can be attributed to them. As you know, calcium prevents the absorption of iron, so for the duration of treatment it is better to refuse dairy products or not to eat them in combination with meat and cereals.
In addition, cereals (wheat, oatmeal, etc.) contribute to the binding of iron in the intestines, so cereals should be eaten separately from foods high in iron. For example, meat should be eaten separately from cereals, pasta and bakery products, and green peas, beans or other vegetables should be used as a side dish. An excellent remedy is a poorly fried steak, and even with red wine, which contributes to the rapid absorption of iron. Undercooked meat is also recommended to be eaten by drinking cognac.
As an aid and for maintenance therapy, ascorbic acid-rich berries of black currant, mountain ash, wild rose, and strawberries are recommended. Vitamin tea is prepared from the berries and leaves of these plants.
Whole grains are very useful for anemia, but they must be consumed separately from meat protein products rich in iron, since bran contains phytates – substances that prevent the absorption of iron. Especially useful for anemia is buckwheat, which is best poured overnight in a thermos, and in the morning eat ready-made porridge, adding butter or vegetable oil (preferably linseed from Chkalovsky production) and fresh herbs. Good linseed oil should not be bitter.
The presence of such a component in food as tannin will have a bad effect on the absorption of hemoglobin and nutrients, therefore, in case of anemia, limit the use of tea, coffee and cocoa, as well as drinks containing cola, at the same time as foods containing iron. But brown algae, seaweed and foods containing a large amount of copper, such as cherries, apricots, dried figs, egg yolks, green vegetables, on the contrary, are highly recommended for anemia, because they contribute to the absorption of iron, and hence increase hemoglobin.
A lot of iron is found in foods such as cocoa beans, buckwheat, nuts (especially hazelnuts), pomegranates, seaweed, legumes (although they also contain phytic acid, which prevents the absorption of iron). But, since iron from plants is poorly absorbed, with persistent anemia, it is necessary to consume a sufficient amount of fish and meat products (especially beef liver), which contain a lot of easily digestible heme iron.
The absorption of non-heme iron is prevented by coarse-fiber foods (for example, bran, corn, wheat), since plant fibers absorb iron. Legumes should also be avoided, as they contain phytic acid, which interferes with iron absorption.
In addition, iron absorption is reduced by tannin and phosphate. Tannin is found in strong tea, and phosphates are found in dairy products.
In summer, berries should play an active role in the treatment of anemia. Very useful for anemia are blueberries, strawberries, grapes, sea buckthorn, viburnum, blackberries, strawberries, as well as blackcurrants, rose hips and cranberries rich in vitamin C. We must not forget about fruits – Antonovka apples, pears, apricots and peaches are especially useful.
With anemia, an important point is properly cooked food. Try to put foods in boiling water and cook them with a tightly closed lid to retain more vitamins that will help your recovery. Peel and cut greens and vegetables immediately before use, and do not store cooked food for a long time, do not spare food, because spoiled foods or long-term ones will not benefit you, and even vice versa, can aggravate your situation. Avoid refined foods, as well as convenience foods and fast foods that are poor or do not have vitamins and minerals.
Mineral waters are rich in iron: “Marcial” from Karelia, “Slavyanovskaya”, “Smirnovskaya” from Zheleznovodsk, “Polyustrovskaya” from St. Petersburg. They should be drunk warm 2 hours before meals, in small sips (preferably through a straw). The duration of the course is from 3 to 6 weeks, it can be carried out no more than twice a year.