Before raising the issue of drug treatment or prevention of anemia,
doctors almost always suggest that the patient review the list of products consumed daily.
How to increase hemoglobin in the blood, until the problem has not taken catastrophic proportions?
Is it possible, competently developing the menu, with the help of one diet to eliminate the threat of the
diagnosis of "anemia"?
The norm of iron in the body
The main task of red blood cells (erythrocytes), plying through the vessels in the blood,
is the delivery of oxygen to each cell of the body and vice versa -
the removal of the residual product from the tissues in the form of carbon dioxide.
The quantitative level of blood cells is measured by hemoglobin in grams per liter (g / l) or per deciliter (g / dL).
Hemoglobin deficiency is well determined by the external signs of a person:
- a state of general lethargy and a low threshold of fatigue;
- pallor, dullness of the skin;
- lack of breathing when running;
- poor appetite;
- brittle nails and abundant hair loss.
These symptoms will indicate a lack of one of the most important substances in the composition of hemoglobin - iron.
It is the loss of this important component that leads to the diagnosis of "iron deficiency", that is, anemia.
This factor can be determined after passing a clinical blood test,
where the parameters of the iron content will be indicated in micromoles per liter (μmol / l).
For women and men, the norms of iron content in the blood are very different:
- boys over 14 years of age and men - from 11.64 to 30.43 μmol / l;
- girls over 14 years old and women – from 8.95 to 30.43 μmol / l
In addition, the data in children of different ages will also not be the same:
- infants - from 7.16 to 17.9 μmol / l;
- children under 14 years of age - from 8.95 to 21.48 μmol / l.
To maintain an appropriate level of iron in the body, it is necessary that its intake with food or drugs is at least:
15-20 mg in women, 10-15 mg in men and from 30 mg in women during lactation.
It should be noted, by the way, that products that increase hemoglobin in the blood of women are no different from those that will be recommended to a man or child.
The norm of hemoglobin in the body
Similarly, the data on the concentration of hemoglobin will also change:
- boys over 14 years of age and men - from 13.5 to 18 g / dl;
- girls over 14 years old and women - from 12 to 18 g / dl;
- infants up to 6 months - 22.5 g / dl;
- children from 6 months – 9,5 g/dL.
With reduced indicators, as a rule, the drug is prescribed in the form of syrup or tablets, which has the desired concentration of iron in the daily dosage by default. However, with uncritically low data, especially for children and the elderly, the doctor will recommend eating more foods - vegetables and fruits - that increase hemoglobin in the blood.
For competent adjustment of the daily table, you need to understand what nutritional value certain food elements have.
Only knowing exactly which products increase hemoglobin in the blood, and which are completely useless for these purposes, you can do without drug treatment.
Vitamins to raise hemoglobin
In the process of hematopoiesis, in addition to iron, great importance is given to vitamins of group B and C, which are contained in many products that increase the level of hemoglobin in the blood and positively affect the body as a whole.
Vitamin B9 is synthesized in the intestine by processing as a result of tissue metabolism of various types of legumes and citrus fruits, products of the nightshade family and all types of fresh greens.
Products that quickly increase hemoglobin in the blood with the help of vitamin B9:
- pomegranates, apricots, bananas, melons;
- black currant, watermelons;
- cabbage, beets, carrots;
- oatmeal, wheat, buckwheat;
- beef liver, cottage cheese products, egg yolk.
Lack of vitamin B12 can "boast" of people who do not include food of animal origin in the diet. In this case, how to increase hemoglobin in the blood?
What type of products are suitable for vegetarians?
Of the plant foods that increase hemoglobin in the blood, you can only call soy containing a certain amount of this element, and kelp (seaweed).
Otherwise, the list consists exclusively of non-vegetarian components:
- salmon fish, sardines and herring, oysters and mussels;
- beef offal;
- rabbit, beef, lamb meat;
- egg yolks.
Vitamin C is responsible for improving the digestibility of all other elements necessary for normal hematopoiesis.
For example, iron without this element will not be absorbed perfectly.
The uniqueness of ascorbic acid is that the body is not able to synthesize it, which means that, except for ensuring its sufficient entry with food, there is no other way to "start" the processes of blood formation.
The list of products that increase hemoglobin in the blood, containing vitamin C:
- pomegranates, plums, dried fruits, peaches, all citrus fruits;
- rose hips, black currant, sea buckthorn;
- all kinds of cabbage, radish, red bell pepper.
It should be noted that ascorbic acid is completely destroyed at a temperature of 190 degrees,
and not 100, as many publications claim, so boiling will reduce its amount by only 20%.
Vitamin norms
Haphazard consumption of fortified foods can minimize the benefits of important elements or lead to the opposite result.
At the same time, their insufficient number will not give the expected effect, and the diet will inevitably have to include food additives.
The norm of vitamins that should be present in the daily diet of a man and a woman differs:
- boys from 15 to 19 years - 12-14 mg, men from 20 to 44 years - 18-20 mg, after 45 years - 12-15 mg;
- girls from 15 to 17 years old - 15-17 mg, women from 18 to 44 years old - 18-19 mg, after 45 years - from 13 to 16 mg.
The daily rate of vitamin C is:
- girls 14-17 years old - 63-65 mg, women from 18 years old - 59-63 mg;
- boys 14-17 years old - 65-68 mg, men from 18 years old - 90-93 mg.
The norms of B vitamins do not have such a clear division by sex and age and are in an ideal daily ratio:
- B6 – from 1,5 to 3 mg;
- B9 – from 110 to 410 mcg;
- B12 – from 2 to 3 mcg.
It is possible to compensate for the lack of iron by using it in the composition of products with a volume of a pure substance of no more than 45 mg. It is important to know that in the pursuit of healthy hemoglobin and obtaining an "emergency" result, it is impossible to exceed the above maximum values, since this will lead to a glut of the body with a certain element and will entail negative consequences.
List of the best foods to increase hemoglobin
How to increase hemoglobin in the blood?
Products with the highest efficiency:
- Beetroot does not lose its benefits in stewed or boiled form, but it is recommended to use raw.
- A rich source of iron and a natural stimulator of red blood cell activity.
- Carrots - as a source of carotene, it is better to use it boiled, but as an iron former, it is preferable in raw form.
- Tomatoes are an excellent vascular cleaner, saturating the blood with all groups of necessary substances, including vitamin C.
- Potatoes are eaten boiled, although in this form the amount of trace elements in it is significantly reduced.
- Nevertheless, cooked potatoes are valuable for their high iron content.
- Zucchini, squash - an indispensable source of ascorbic acid.
- Apples - fresh apples can make up for half of the entire norm of iron, as they contain 22 mg of this element in 1 kg of product. A pear has a similar value.
- Peach is the leader in the "iron" struggle: two medium fruits a day will give the body at least 8 mg of iron, and 1 kg of fruit contains the entire daily norm of the substance - 40 mg.
- Ive 1 kg of this product will give the body 30 mg of iron.
- Slightly behind this indicator persimmon - 25 mg for the same weight of fruits.
- Pomegranates, apricots, kiwi and fresh plums are fruits that include a large amount of vitamins and trace elements, so their presence is necessary in the diet with the threat of anemia, but in terms of iron content they are of little importance - from 0.5 to 1 mg per 100 g of products.
Berries and nuts are another unique source of vitamins, without which the absorption of iron by the body is simply impossible.
We must not forget that along with the useful substances in the composition of most products, the body also receives phytic acid with phosphates, which prevent the absorption of most trace elements, literally transiting them through the intestines.
To prevent the loss of valuable substances can: cranberries (with honey or sugar), black currant, mountain ash and walnuts. This property has all types of citrus.
Folk recipes to increase hemoglobin
The most favorite product used in recipes of traditional medicine in order to increase the level of red blood cells are green walnuts.
For the preparation of therapeutic mixtures use a gruel of unripe fruits:
- One and a half kilograms of natural honey is combined with 5 teaspoons of nut mass and insist 21 days in a dark cool place, regularly (up to 3 times a day) stirring the gruel, then rearranged in the refrigerator.
- Take the thicket of 1 tbsp. spoon 3 r. / day, 30 minutes before meals, until the jar is completely emptied.
- 80 g of white raisins are poured with cold water for 2 hours, then drain the water and combine the softened raisins with 30 g of nut gruel.
- The mass is prepared in the morning, then divided into three parts, which are consumed during the day, before meals.
What other products can increase hemoglobin in the blood? Foreign herbalists used for these purposes the heads of red clover, taking them in 4 pieces and completely dissolving in boiling water (1.5 cups).
After a half-hour infusion, the liquid was divided into three servings and drunk before meals during the day. Treated in this way for 30 days.
Blackberry leaves, white clairvoyant, St. John's wort - only 2 parts - were taken in dried form, mixed and in an amount of 10 g were poured with warm water (250 ml).
After a three-hour infusion, the liquid was filtered and given to the patient 1 tbsp. spoon 3 p / day for a month.
Attention! With increased hemoglobin in the blood, the products that are part of the following recipes should be limited in the diet or temporarily completely excluded.
Subtleties of juice therapy
It is irrational to use concentrates diluted to a liquid state purchased in stores for treatment, since only freshly squeezed freshies have the ability to positively affect the body. Even natural juice, 20 minutes after cooking standing on the table, will bring half as much benefit as a similar, but drunk immediately after squeezing.
100% juices are drunk in small portions 2-3 times a day, half an hour before meals, and it does not have to be fruit mixes - fruit and vegetable cocktails and just juices from vegetables bring great benefits.
The leaders in terms of usefulness among juices are:
- Juice of potatoes of red varieties - it requires no more than 30 ml for a one-time intake, that is, 90 ml per day.
- Carrot juice of bright orange varieties will be beneficial if it is consumed in an amount of 350-500 ml per day (children need to be diluted with water 50/50). There is a nuance - the carotene contained in carrots is absorbed only with fats, so before using the juice you need to eat a spoonful of butter or good sour cream.
- Beet juice is the only one that will have to withstand after squeezing in an open dish for at least 2 hours - so it will lose its aggressiveness and softer perceived by the gastric mucosa. Drink it 2 tbsp. spoons (children - diluted), three times a day. The maximum volume of beet juice per day is 100 ml.
- Apple juice is consumed both independently and to soften the taste of most vegetable juices. In the absence of allergies, you can drink it in large quantities - up to 1 liter per day.
Mixed mixes have undeniable benefits, for example, from beets and apples, carrots and beets, radish and carrots. However, you need to take such compositions as a medicine, bringing the total amount drunk per day to 100-150 ml. To improve the taste of the finished juice, you can add a spoonful of honey to it.
Proper diet for pregnant women
During pregnancy, the diet of women should contain a set of only the most useful and vitaminized products. How to increase hemoglobin in the blood of a pregnant woman?
Doctors can begin to sound the alarm if the level of hemoglobin during gestation falls below the threshold of 110 g / L. Since the body of the expectant mother is assigned a double load, the consumption of iron in her body also occurs faster, which means that its replenishment is required more often.
Insufficient oxygen supply to the neural tube of the fetus can lead to a delay in the development of the child, and in relation to other organs of the baby, the role of red blood cells transmitted by the mother is very important. Therefore, doctors place a strong emphasis on tracking the hemoglobin level in a woman and in case of deviation in a smaller direction, individually develop a dietary scheme that should regulate the indicators at the optimal level.
Products that increase hemoglobin in the blood during pregnancy:
- beef offal;
- turkey meat, beef, lamb;
- porridge - wheat, "Hercules", buckwheat;
- quail eggs;
- walnuts, almonds, pine nuts;
- dried fruits;
- pumpkin.
