Iron

Iron is part of hemoglobin, the oxygen-carrying component of the blood. Iron-deficient people tire easily, because their bodies are starved for oxygen. Iron is also part of myoglobin, which helps muscle cells store oxygen. Without enough iron, ATP (the fuel the body runs on) cannot be properly synthesized. As a result, some iron-deficient people become fatigued even when their hemoglobin levels are normal. Although iron is part of the antioxidant enzyme catalase, iron is not generally considered an antioxidant, because too much iron can cause oxidative damage. Where is it found? The most absorbable form of iron, called “heme” iron, is found in oysters, meat, poultry, and fish. Non-heme iron is also found in these foods, as well as in dried fruit, molasses, leafy green vegetables, and wine. Acidic foods (such as tomato sauce) cooked in an iron pan can also be a source of dietary iron.

In what conditions might iron be supportive?

• athlete’s foot
• athletic support
• brittle nails
• canker sores (mouth ulcers)
• Crohn’s disease
• depression
• HIV support
• infertility (female)
• iron deficiency anemia
• menorrhagia (heavy menstruation )
• restless leg syndrome