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Our iron strength.
Our iron strength.
March 15th, 2013

A necessary mineral for our humans, iron is found in many different parts and processes in the body. It is used to make hemoglobin and myoglobin, proteins that are used in red blood cells and muscles, respectively. They also help carry oxygen around the body. It is considered an ‘essential’ mineral because it is needed to make red blood cells.

You need to make sure that you get the proper amounts. Too little iron makes you anemic, which can be caused by poor diet, blood loss, and/or not being able to absorb enough iron. If you have anemia, your blood is not oxygenated well enough. You may feel dizzy, irritable, low energy and short of breath. You may have low iron if you are pregnant or recently had a baby, long-distance runners, strict vegetarians, bleeding in the intestines or frequent blood donors. Babies are born with enough iron to last about six months, so after that you need to make sure to feed the infant something rich in iron, such as breast milk or iron-fortified formula. Teenagers are the most prone to low iron levels as they have rapid growth and poor, inconsistent eating habits.

However, it is possible to overdose on iron and that is toxic for you. If you have received too much iron, you should contact emergency authorities (9-1-1) or call the National Poison Control Center at 1-800-222-1222. It can be fatal, especially in children, so make sure that you do not have too much iron. There is a genetic disorder called hemochromatosis and if affects how the body controls iron levels absorbed. If you have this disorder, you must eat a low iron diet and do not take supplements that have iron in them. If you have too much iron, you may be tired, nausea, vomiting, headache, and have a grayish color to the skin.

Great sources of iron include dried fruits and beans, eggs, liver, lean red meat, tuna, whole grains, oysters, poultry, salmon, any iron-fortified cereal or carb, and shellfish. The iron that is in vegetables, fruits, grains, and supplements are more difficult for the body to absorb and foods rich in vitamin C can help increase iron absorption. Also, if you mix an iron-rich meat with beans or leafy greens, it increases the absorption up to three times more of a vegetable.

The Food and Nutrition Board at the Institute of Medicine recommend these daily doses: Males: 9-13 yrs: 8 mg. 14-18 yrs: 11 mg. 19+: 8 mg. Females: 9-13 yrs: 8 mg. 14-18 yrs: 15 mg. 19-50 yrs: 18 mg. 51+: 8 mg. For children younger than 6 months: .27 mg. 7 mos-1 yr: 11 mg. 1-3 yrs: 7 mg. 4-8 yrs: 10 mg.

It is best, of course, to have a diet rich in vitamin and minerals. It should all be balanced. Part of a healthy diet is not in-taking things that you shouldn't, which included trans fats and cholesterol. Here at Nana’s, we do not use GMO’s and we do not use any product that has cholesterol, trans fats, dairy, or eggs. We are all about health and want you to be, too!

So until March 28th, take 25% off of No Wheat Chocolate Chip Cookie and Gluten Free Ginger Cookie using the code "iron25" at the Nana's Cookie Company website. We love making cookies and want to thank you for being a fan! Happy St. Patricks' Day!

References: www.nlm.nih.gov
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