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Blood is an important internal environment of the body. Blood laboratory tests are the main link in the diagnosis of most diseases. But how often do we think about our blood condition when we think we are healthy?

Blood parameters always change: after a meal, strong emotions, physical activity. These changes are called physiological changes. However, the line between the norm and pathology is known to be very thin. Sharp changes in quality of life and diet can lead to abnormal changes in blood parameters. One of the most aggressive factors is diet. Restrictions in diet lead to the fact that the body does not receive sufficient amounts of macro- and microelements. In particular, iron and folic acid, which, accordingly, reduces their concentration and leads to the development of anemia. Therefore, if you are on a diet a week ago, suddenly began to feel a constant obsession with sleepiness and fatigue, as well as found an unusual pallor of the skin, you should think about taking a general blood test. Perhaps, depriving your diet of iron-containing products, you have received a low level of hemoglobin.

Hemoglobin is an extremely important component of the blood, an iron protein, without which oxygen enrichment is impossible. Man needs 15-40mg of iron a day to maintain normal levels of hemoglobin, but from the food this trace element is absorbed only by 10-12%.

Naturally, the question arises, what do you need to eat on a diet, so as not to spoil the blood composition? It is better to use products of animal origin, as they contain a form of iron, the digestibility of which is about 15-20%, in contrast to vegetable iron-containing products. A good choice will also be some fruits and vegetables, which in addition to iron contain vitamins C and B12, contributing to better absorption of trace elements in the body.

Below is a list of products with a high content of iron, which will not only cover the daily need for trace elements, but also will not go beyond the daily calorie. And the main thing is that they are all simple and publicly available.

  • By-products (liver, kidneys)
  • red meat (beef, lamb)
  • beans
  • cereals (buckwheat, tolokno)
  • vegetables (spinach, beetroot)
  • fruit (apples, persimmon)
  • Dried fruit (raisins, prunes, apricots)
  • nuts (cashews, almonds)

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